Creamy Mango Ice Cream infused with Caramelized Mangoes
Crank up your summer vibes with this delightful, eggless take on Philadelphia-style mango ice cream, enriched with caramelized mango goodness!
Yield: Approx. 1 quart
Gather Your Ingredients
Caramelize those Mangoes:
- 1/3 cup sugar
- 1 mango, peeled, pitted, and diced
For the Ice Cream Magic:
- 2 ripe mangoes, peeled, pitted, and roughly chopped
- Lime zest and juice from 1 juicy citrus fruit
- 1/2 cup sugar
- 1 tablespoon molasses
- A pinch of coarse salt
- 2 cups heavy cream
Let's Get Cooking!
Caramelize those Mangoes:
- Heat the sugar in a heavy skillet over medium flame, stirring occasionally, until it develops a rich, dark amber color.
- Add the diced mango, and keep the faith—the caramel will seize up, but don't worry! Cook until the caramel dissolves. Scrape that caramelized mango into a bowl, cover it, and chill it.
Ice Cream Time:
- Purée the mangoes in a food processor until you got that smoothie-like consistency. Add the lime zest, juice, sugar, molasses, and salt. Blend for a minute or so to dissolve the sugar, then remove the mixture to a pitcher or bowl.
- Whisk in the cream, cover it, and refrigerate for at least 8 hours.
- Follow the instructions for your ice cream maker to freeze the ice cream base, and when it's almost done, chuck in your chilled caramelized mango. Keep freezing it until it firms up again.
- Transfer it to a container with a lid, and let that ice cream rest in the freezer for at least 2 hours before scooping it out.
Beverage Pairing:
Balance the sweet, creamy mango flavors with a glass of Philippe Delesvaux Coteaux du Layon Clos du Pavillon Moelleux, a sweet Chenin Blanc from France's Loire valley, bursting with honey and layers of peach, apricot, and litchi.
enjoying your ice cream adventure! 😊🍦🍹🎉
- Post-caramelization, place the caramelized mango into a bowl, cover it, and allow it to chill in the refrigerator.
- When the ice cream base is almost ready, fold in the chilled caramelized mango before completing the freezing process.
- Pair this sumptuous mango ice cream with Philippe Delesvaux Coteaux du Layon Clos du Pavillon Moelleux, a sweet Chenin Blanc, to complement its sweet, creamy flavors.
