(This is a continuation of documenting my second go-around with the Day Zero Project, otherwise known as 101 Things in 1001 Days. Read more about my current 101 things here.)
The Sing Tao Daily newspaper has a section every Sunday on cooking and recipes. Back in June, it featured a recipe for mango ice cream. It was surprisingly simple. I adjusted it a little bit, because I didn’t want that much sugar in it, and I have no idea where to get passion fruit juice. Here’s what I used:
– 3-4 fresh mangos
– 1 pint heavy whipping cream
– 1/3 cup of powdered sugar
– 1 tsp vanilla extract
– Kitchenaid mixer
Here’s what I did:
– Freeze the Kitchenaid mixer bowl for at least 1 hour. Also make sure the heavy whipping cream was chilled for at least 12 hours.
– Puree 3 mangos with the powdered sugar in the blender.
– Whip the heavy whipping cream and vanilla in the frozen bowl until stiff peaks form.
– Use a spatula to stir in the mango puree.
– Leave the whole thing in the bowl and freeze for 1 hour.
– Take it out, and use a spatula again to give the mixture a good stir. Put it back in the freezer for 1 hour.
– Take it out again. This time, stir in the remaining 1 mango, diced. Pour the mixture into a plastic container (used a flat, horizontal one, but I think a taller, vertical container would work better). Freeze again for at least 12 hours.
– Scoop and enjoy!
The taste is amazing – nothing like fresh mangos! But the texture turned out rather icy – probably because there was too much water content in the fruit. I’ll try cooking the pureed mango and evaporating some of the water next time. It’s still really good, so good that I’ll make ice cream as much as possible now instead of buying it. Especially if it’s mango.