Answer: Mango-Coconut Ice Cream. Question: What to Do With All These Damn Mangoes?
Well, here's one thing to do with mangoes: Follow the recipe below to make a delicious mango-coconut ice cream. It's win-win all the way: Use mangoes and produce something that will cool and refresh during these sultry summer afternoons. Photos will help you through the process.
You do have an ice-cream machine, right?
If not, you can pick up a Cuisinart ice-cream/yogurt/sorbet maker for $59.95 at Sur La Table in Aventura. It's not the best machine on the market, but it's the best for the money.
So now that you've run out and purchased your ice-cream maker (good thinking: beginning of summer is just the right time for this!), here's all you have to do.
Start with mangoes:
1 1/4 cups mango purée
3/4 cup unsweetened coconut milk
1 1/2 cups half-and-half
2 large eggs
1/2 cup sugar
1 tsp. vanilla
1 tsp. fresh lemon or lime juice
1/2 cup coconut flakes, toasted
Get your mangoes, cut 'em open, scoop out the flesh. Place the mango in a blender or food processor and purée. Put 1 1/4 cups into a medium-size bowl: