The days are getting warmer and warmer, and fruit and ice-cream seems more and more delicious every time you think about it! I was walking around the grocery store this week and noticed that mangos were on sale for 50 cents a piece…I bought eight without hesitation. While dragging them home, I started daydreaming of my favorite mango recipes. Will I make a custard, or maybe a chutney, or squeeze them into mango juice? I decided the two best uses for this many mango would be to make some ice cream and to turn the rest into jam! See the jam recipe here!
It was 90 degrees out when we came up with this plan, so Nico was very excited about the ice cream idea. Honestly, he suggested the ice cream, I was going to turn all of the mangos into jam. Mango ice-cream was a go! I decided to add a bit of saffron to the mix to see what would happen, but the ice cream is just as delicious without!
We were set on making ice cream, so I began the preparations. Pretty soon I remembered. I took the Kitchen Aid ice cream making attachment out of the freezer a year ago to make room for a duck and rabbit I found at the Asian market. Now what? I also realized I had absolutely no eggs left after several big feats of pastries and soufflés. I did however have a lot of heavy cream and a can of sweetened condensed milk I keep on hand for emergency key lime pies. I decided to experiment! The result turned out to be the closest thing to gelato I have ever eaten, and with the combination of air bubbles in the whipped cream, the texture was wonderful after simply freezing it in a Tupperware container.
This recipe was definitely a win, and really takes minimal effort. Except for peeling the mangos…I recommend slicing off the two main cheeks along the seed pod and then slicing off the remaining two edges. Place the smaller slivers flesh side up and run a sharp knife between the flesh and skin. Score the cheeks with a checkerboard pattern and use a spoon run along the border between the flesh and skin to scoop the flesh out of the mango skin.
Mango Ice Cream with Saffron
2 large mangoes, peeled, seeded, and chopped
1 16 oz container of heavy cream
1 can sweetened condensed milk
pinch of saffron
- Grind mango pieces to a pulp in a food processor.
- In a small sauce pan, cook the mango for about 8-10 minutes. It should reduce in size considerably. Plan on cooking until reduced to about 1 cup of pulp.
- Add saffron, mix, and cook for 1 minute longer. Allow to cool.
- Meanwhile, whip the heavy cream in a stand mixer. Be careful not to let it over-whip, or it will turn to butter, more on how to make butter later!
- Once mango cools, combine it with the sweetened condensed milk.
- Take about a cup of whipped cream and add it to the mango mixture. Carefully fold it in. This step lightens the mixture to make blending with the rest of the whipped cream easier.
- Fold in the mango mixture into the rest of the whipped cream. I poured into a stand mixer and allowed it to mix on low.
- Pour mixture into a large freezer safe container. Line the top with some parchment paper, cover and refrigerate for at least 12 hours.
Total cooking time: 20 minutes, 12 hours rest