Mango Ice Cream with Caramelized Mango Recipe
Makes:
About 1 quart
You could make this creamy, eggless, Philadelphia-style ice cream without the caramelized mango, but it’s so much better with.
INGREDIENTS
For the caramelized mango:
- 1/3 cup sugar
- 1 mango, peeled, pitted, and cut into large dice
For the ice cream:
- 2 ripe mangoes, peeled, pitted, and coarsely chopped
- Grated zest and juice of 1 lime
- 1/2 cup sugar
- 1 tablespoon molasses
- Pinch of coarse salt
- 2 cups heavy cream
INSTRUCTIONS
For the caramelized mango:
- Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Don’t worry. Cook, stirring, just until the caramel dissolves. Scrape the mango into a bowl, cover, and chill thoroughly.
For the ice cream:
- Process the mangoes in a food processor until you’ve made a smooth purée. Add the lime zest and juice, sugar, molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the purée out into a pitcher or bowl, whisk in the cream, cover, and refrigerate for at least 8 hours.
- Freeze the ice cream base according to the instructions for your ice cream maker. When it’s just about frozen, add the caramelized mango. Chances are the ice cream will melt some; just keep freezing it until it’s firm again. Transfer to a container with a lid, and let the ice cream cure in the freezer for at least 2 hours before serving.
Beverage pairing: Philippe Delesvaux Coteaux du Layon Clos du Pavillon Moelleux, France. The Coteaux du Layon is in France’s Loire valley and Moelleux is a designation for off-dry. Thus this sweet Chenin Blanc, full of honey and layered peach, apricot, and litchi creates a perfect context in which to put the sweet, creamy mango.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Great recipe, I did substitue 1 cup of whole milk for 1 cup of heavy cream and replaced the molasses with brown sugar. Also added some light brown sugar, dash of cinnamon and splash of spiced rum into caramelized mangoes.
This ice cream had excellent flavor. The caramel acted as described in the recipe and in the comment by Denise, including disappearing into the ice cream. Also the ice cream left a weird coating in my mouth after eating it. I'm guessing this is due to the large amount of cream, where most ice cream recipes use cream and some milk. Substituting a cup of milk for half of the cream might alleviate...+READ
This ice cream had excellent flavor. The caramel acted as described in the recipe and in the comment by Denise, including disappearing into the ice cream. Also the ice cream left a weird coating in my mouth after eating it. I'm guessing this is due to the large amount of cream, where most ice cream recipes use cream and some milk. Substituting a cup of milk for half of the cream might alleviate the problem.-COLLAPSE
I think the picture is a bit deceiving- once you add molasses to the mix it turns almost a coffee color- I changed it around a bit and used half and half instead of cream to reduce the fat- still really good.
www.sharingplate.com
This looks like a yummy recipe, but how come it's in the vegan lineup at the homepage?
I made this recipe per the instructions. The mango ice cream tastes good, as you would expect. The caramelization process worked as described, seizing up and then dissolving. The carmelized sugar stayed soft as it chilled prior to going into the machine, which I thought was a good thing. But when added to the ice cream maker, the caramel disappeared into the ice cream. Either there was a flaw in...+READ
I made this recipe per the instructions. The mango ice cream tastes good, as you would expect. The caramelization process worked as described, seizing up and then dissolving. The carmelized sugar stayed soft as it chilled prior to going into the machine, which I thought was a good thing. But when added to the ice cream maker, the caramel disappeared into the ice cream. Either there was a flaw in my caramel making or the mango caramel should be folded in as the ice cream is poured out of the machine.-COLLAPSE
I've made mango ice cream before, but I can't wait to try this caramelized addition. One thing I would keep from my personal recipe is ginger, it blends incredibly well with mango.
sounds yummy