Answer: Mango-Coconut Ice Cream. Question: What to Do With All These Damn Mangoes?

By Lee Klein Thu., Jul. 5 2012 at 9:20 AM

Lee Klein

This is the time of year in Miami when friends hand me mangoes. "I have more than I know what to do with," they are apt to say in these circumstances. In fact, it isn't that unusual for strangers to hand me mangoes. "I can't eat them all," they say, as if needing an excuse for giving fruit to someone they don't know. "There's only so much mango jam I can jar" is another line I tend to hear.

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:

Lee Klein

Ingredients:
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:

Lee Klein

Tags:

ice cream recipe, mangoes

We Recommend

Lee

Sounds delicious. Thanks for sharing.

home cook

Simpler yet, less rich but just as wonderful and - as it is lighter - maybe more refreshing on a hot day, is a mango gelato (plus no cooking involved): Basic recipe for a 1 quart or so: Blend 1 cup white sugar (I grind it in the blender before adding other ingredients to make a powder), 1 cup cold water (or coconut milk or half coconut milk/half water), 1 to 1 1/2 cups cold mango pulp (almost any seasonal fruit will substitute well). Thoroughly fold in 1/2 cup lightly whipped heavy cream and 1 to 2 tablespoons of lime juice or grand marnier, galliano, amaretto or whatever floats your boat. Some vanilla extract is a nice addition. Freeze in ice cream freezer according to machine directions. You can serve this thickened mixture as is, or spoon it in to your preferred storage container (mixing in any additions you may want, such as coconut, pistachios, pitted cherry halves, etc.) and place it in the freezer section of your refrigerator for 8 to 12 hours for a firmer, colder product.