The other day something crazy happened. Marnely was tweeting away about mangoes and how delicious they are, and out of nowhere (to me..I was traveling) she mentioned something about a mango madness post day. After having delicious mango after mango in Maui I wanted to join immediately. Ultimately eight of us joined in on the madness and are here today to tell you about it.
Initially I thought, mango candy.
It’s not often I see mango candy around this area and it sounded delicious, so why not? Once I realized that Friday was quickly approaching and time was running out, I went with something that would be a little less intimidating. And something that I could make a night, and would be ready in the morning.
Ice cream was my first thought and I stuck with it.
So using my slightly under ripe mangoes (tear, tear) I made mango ice cream.
I was a little nervous at how this was going to go. Curd is easy, you slowly raise the temperature to avoid cooking the eggs and having slimy scrambled eggs. But making the custard part for the ice cream was slightly different. You have to cook everything to the proper consistency but if it boils, you are done.
Unfortunately, when I looked away for a second to get a strainer my first custard boiled. It was done.
I tried again, and the next time it was perfect. No cooked eggs, and no wasted mango! Due to my lack of an ice cream maker I had to do this the more labor intensive way.
After cooking everything to the proper temperature and consistency, I mixed in the mango then let it cool down in the refrigerator. I added the cream and chopped dark chocolate then allowed the mixture some time to freeze in the freezer. A few hours later (and quite a bit of stirring) we had mango ice cream.
Homemade Mango Ice Cream
- 2 cups diced organic mango
- 1 1/2 cups organic sugar
- 3 tbsp organic passion fruit juice
- 2 cups organic milk (I used skim, I recommend using whole)
- 5 egg yolks
- 1 cup organic whipping cream (I used organic half & half, and it turned out fine)
- optional: chopped all natural or organic dark chocolate
To Make the Ice Cream:
- Combine the mango, 1/2 cup sugar, and passion fruit juice in a nonmetallic bowl.
- Warm the milk (in a saucepan) over low/medium low heat or just below a simmer.
- Whisk together 1 cups sugar and egg yolks, then gradually add some of the warmed milk to the eggs and sugar while whisking.
- Move the egg mixture back to the saucepan and cook over medium low heat until thick enough to coat the back of a spoon. This will take 3-5 minutes and whatever you do, do not let this mixture boil! You will have to start all over.
- Once thickened to the proper consistency, strain into a bowl and allow the custard to come to room temperature. Then stir in the mango mixture and cream. Taste this for sweetness, add more sugar if desired. Put in the refrigerator and let it cool for about an hour.
- After it is cool, move to the freezer. And now every 20-30 minutes you are going to have to stir the ice cream mixture. This is to break up the ice crystals to produce a creamy ice cream and not icy one. This process of freezing and stirring takes anywhere from 2 to 3 hours.
- Once it has thickened to a soft serve like consistency, allow to freeze for an additional 4-8 hours to harden. And then your ice cream is ready to eat!
My ice cream wasn’t perfect, but still delicious. If you are thinking about making this I have a few recommendations for you…
- Only use very ripe mangoes.
- Use whole milk and whipping cream for creamy ice cream.
- Pour into a 9 x 13 or 9 x 9 pan instead of a bowl for the freezing and stirring process.
- Stir every 20 minutes to properly break up the ice crystals.
- Allow your ice cream the time to freeze overnight, don’t eat it all as you make it.
Don’t forget to check out all the other amazing mango madness contributors, they are amazing!
Marnely @ Cooking with Books
Annapet @ The Daily Palette
Elizabeth @ The Queen’s Notebook
Karriann @ Creative Cooking Corner
Malou @ Skip to Malou
Francys @ La Cocina Kitchen
Aubrey @ The Aub-blog