I’m still on my experimental ice cream kick and was in the mood to try something new this weekend. Rummaging through the fridge, I found a ripe mango that I put inside a couple days ago, and mango ice cream seemed like a good idea. I was also weeding my garden earlier in the morning and found another shoot of mint growing in between the beets (seems like you can never really get rid of mint!). ChatGPT affirmed my hunch that the pairing would work, so I adapted my previous Strawberry Ice Cream recipe to swap out the mango for the strawberries.
I didn’t fully have the full 1 1/2 amount from just the one mango, but I was most of the way there, and I did’t really measure out the mint since I only had 1 twig of it which amounted to about 7 or 8 decent sized leaves, I will say that the end result was a spectacularly delicious ice cream. It’s interesting that the consistency – more creamy and velvety – was different from the strawberry ice cream, which had a more traditional texture, though it with essentially the same recipe.
Ingredients
Equipment
Method
- Peel and cut mango into rough pieces, measuring our 1½ cups of the flesh. Put mango and the mint leaves in a food processor and pulse until mint leaves are chopped and mango flesh reaches the desired consistency of chunkiness. If the mango is very ripe, it will likely puree, which is totally fine.
- In a separate bowl, mix the whole milk, sugar, and salt. Using a hand held blender on low speed, mix until the sugar is incorporated into the milk, about 2 minutes.
- add the cream and the vanilla extract and mix until incorporated.
- Stir in the mango and mint mixture, then cover and chill in the refrigerator 1-2 hours (or longer)
- Turn on the ice cream maker and pour the mixture into the frozen bowl and let mix until thick and creamy. For a firmer consistency, put the ice cream in an airtight container and freeze for 2 hours.
