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
Ingredients:
- 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
About bigfatbaker
Im talking to Nelly right now and we are planning by the phone when are we making. I t looks great!
I need to make this NOW! No ice cream machine and it looks AWESOME!
I always wanted to make ice cream but don’t have the ice cream maker,. Your post resolved that issue of mine haha thank you!!! and thank you too for all the tips and techniques in making a successful ice cream This tips will come very handy when I make one…. and my favorite flavor to boot.
I truly enjoyed the mango madness party that we ladies came up with. Your contribution though screams summer and in that sense you’re the winner haha!
xo,
Malou
I also need to make this asap with the other ripe mango in my fridge! Ahh, looks delicious, thank you for sharing!
This is fantastic! I initially thought of trying my hand at ice cream with the new ice cream maker, but my son gave me a sad look when I asked for 5 mangoes from his crate. He loves mangoes that much.
I love the inclusion of PASSION FRUIT. Your post brought tropical summer! Thank you
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I could never get “enough” mango and ice cream and I have been BFF for a long time. I have TWO ice cream machines. One you flip the switch and one you freeze the bucket thing. I’m always prepared for ice cream.
I find when making the base it’s just fine when it coats the back of a wooden spoon. You don’t need it thick before stopping the cooking. You just want the eggs cooked and slightly thickened.
Your ice cream recipe looks delicious and I will have to make it as soon as it’s mango season down under!
Oh I LOVE Mango Ice Cream ! We used to make homemade ice cream when I was growing up. While I was reading your post, I was able to re-live those childhood memories. Thanks for sharing! It was fun going “mango mad” with you and the rest.
I am on a serious mango kick lately….dried mango, frozen mango, fresh mango…I just love it! Next up: mango ice cream!