August 13, 2013

Mango Ice Cream 芒果雪糕

Mango Ice Cream 芒果雪糕

mango, ice cream, recipe, no machine
By Published: 2013-08-13
Everyone loves mango.  Even people who are allergic to mango love mango.  Like my mom, who's allergic just to the skin of the mango (kinda weird, but that's what she claims).  She actually makes me peel the mango for her and feed it to her by hand.  Apparently, these extra steps allow her to be released from the allergy towards the mango.  Can you see the lengths that mango lovers will go to?  It's just plain crazy with diced mango sprinkled on top!

But than again, I can totally understand why.  Golden and oh so very fragrant!  Sweet with just a touch of sweet sourness, an almost crunchy yet slippery mouth feel, there is nothing like the mango.  Mango is the Queen of fruits.  And how can one possibly resist a queen at the top of her game?  So the other day when I saw a beautiful Taiwan golden mango at the market I was irresistibly pulled into buying it. And naturally after that we made delicious homemade Mango Ice Cream with it.  Ah...these summer fruit ice creams!  They are the reason that I can love the summer...

mango, ice cream, recipe, no machine

What was especially fun this time was that we found these really cute small sized ice cream cones in the market that day!  So adorable!  And the perfect size for my four year old daughter.  Ice cream cones any bigger than that will end up mostly a melted mess on the floor and on her dress, I can tell you for a fact.  This smaller size cone was perfect!  Plus homemade mango ice cream on a real ice cream cone makes for triple super duper more fun!

mango, ice cream, recipe, no machine

We didn't make the Mango Ice Cream right away but waited for the mango to ripen a few days.  Finally one day I checked on the mango and, hurrah!, it was finally ready.  You can tell by the smell,  the mango will become very very fragrant and intense, and by the feel, the softening of the mango flesh to almost squishy.  The mango will start to get black spots too.  Once the black spots starts you should use the mango quickly.

mango, ice cream, recipe, no machine

One of the best things about making your own Mango ice cream is that your kids can help in the process of making a wonderful treat that they love.  Instead of relying on the fancily packaged but additive filled ice creams that line your local stores to entrance and please your kids,  you and your kids can do it all by yourselves!  And in this day and age of "Need something?  Just buy it", making things at home with your kids is a great way to show them that amazing yummy things can be made and not just 'bought.'  My little girl doesn't even glance at the ice cream in the stores anymore because she knows that she and Mommy will make super delicious Mango ice cream at home.

Mango Ice Cream Recipe   芒果雪糕
(Adapted from recipe at epicurious)

Ingredients 

1 1/2 cup mango puree(approx. 1 big or two small mangos)
3/4 cup coconut milk
1/2 cup cream
1-3 tbsp lemon juice
1/4 tsp vanilla
1 cup milk
2 large egg yolks 
1/2 cup to 3/4 cup sugar(depends on how sweet your mango is)

Directions:

 Cut the mango flesh off leaving the seed.  Puree the mango flesh.  (I use stick blender, just be careful flying mango bits)  Stir together the mango puree, coconut milk, cream, 1 tbsp of the lemon juice and vanilla.

Heat milk till just boiled.  In a separate bowl, mix the egg yolks, large pinch of salt and sugar (use up to 3/4 cup sugar if your mango is not so sweet and 1/2 cup if your mango is extremely sweet).  Very slowly pour the milk into the yolk mixture, stirring constantly.  Pour back into the pot and cook, stirring constantly, over low heat until the custard thickens enough to coat the back of your spoon.  Remove from heat.  Stir with the mango mixture.  Taste.  Add more lemon juice and sugar (use caster sugar if possible at this point) until the mixture taste like delicious ripe mango.  This taste/adjust is important because every kind of mango will be different in taste and ripeness level and therefore you must adjust.  Remember that when your ice cream is cold it will taste less sweet so adjust sugar accordingly.  Pour through a sieve to remove bits and strings from mango.  Let cool.

Chill in the fridge til cold and then make ice cream in your machine .  Or use our no machine method as follows:  Cover your ice cream mixture with cling wrap and put in freezer.  After 20 minutes, take out and stir vigorously.  Put back in freezer.  Repeat every half hour for three hours, making sure to break up any ice crystals that form.  After three hours or so the ice cream will be in a soft serve state.  You can enjoy it then, or if you like it harder, just pack into your ice cream container and freeze for a couple hours more before eating.

Before serving, let the ice cream sit out for around 5 mins to soften before scooping.  Enjoy your homemade delicious Mango Ice Cream!

More Sweet Delights at The Hong Kong Cookery:

 hong kong lychee popsicleLychee Popsicle 荔枝冰棒

 Fruit Jelly Candies RecipeFruit Jelly Candies

almond bean curdAlmond Bean Curd - An Easy and Elegant Chinese Dessert
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