mango recipe

This is a post that is long over due, but it is one of my favorite things from Hawaii and I still want to share the creation with you.

While on Maui I wasn’t baking much. As many of you know it is hard to bake much of anything in an under stocked and unfamiliar kitchen. And it’s hot there. No need to have the oven on just for some cupcakes. So to avoid baking, I made a trifle using fresh fruit from around the island and a nice pound cake from the near by grocery store.

To make my trifle Hawaiian and not just tropical I got all of my fruit from the fruit stands on the side of the road. I know this doesn’t mean much, but I felt better about using that fruit then the fruit from the store.

I picked up some guavas, passion fruits, mangos, a freshly picked papaya, and some Maui Gold pineapple. You can’t have a Hawaiian Trifle with out Maui grown pineapples!

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Mango Madness: Homemade Mango Ice Cream

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.