+

Mango Ice Cream with Caramelized Mango

Ingredients (8)

For the caramelized mango:

  • 1/3 cup sugar
  • 1 mango, peeled, pitted, and cut into large dice

For the ice cream:

  • 2 ripe mangoes, peeled, pitted, and coarsely chopped
  • Grated zest and juice of 1 lime
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • Pinch of coarse salt
  • 2 cups heavy cream
Try Amazon Fresh
Nutritional Information
  • Calories249
  • Fat15.02g
  • Saturated fat9.22g
  • Trans fat
  • Carbs29.8g
  • Fiber1.61g
  • Sugar27.85g
  • Protein1.57g
  • Cholesterol54.34mg
  • Sodium26.8mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mango Ice Cream with Caramelized Mango

You could make this creamy, eggless, Philadelphia-style ice cream without the caramelized mango, but it’s so much better with.

See also our refreshing mango pudding recipe.

Get The Cookbook

Tasty

Get Great Food on the Table Every Day

Save
Buy Now

Instructions

For the caramelized mango:
  1. 1Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Don’t worry. Cook, stirring, just until the caramel dissolves. Scrape the mango into a bowl, cover, and chill thoroughly.

For the ice cream:

  1. 1Process the mangoes in a food processor until you’ve made a smooth purée. Add the lime zest and juice, sugar, molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the purée out into a pitcher or bowl, whisk in the cream, cover, and refrigerate for at least 8 hours.
  2. 2Freeze the ice cream base according to the instructions for your ice cream maker. When it’s just about frozen, add the caramelized mango. Chances are the ice cream will melt some; just keep freezing it until it’s firm again. Transfer to a container with a lid, and let the ice cream cure in the freezer for at least 2 hours before serving.

Beverage pairing: Philippe Delesvaux Coteaux du Layon Clos du Pavillon Moelleux, France. The Coteaux du Layon is in France’s Loire valley and Moelleux is a designation for off-dry. Thus this sweet Chenin Blanc, full of honey and layered peach, apricot, and litchi creates a perfect context in which to put the sweet, creamy mango.

Load Comments

Recommended from Chowhound

Target Launches New Line of "Clean" Home Cleaning Products
Food Trends

Target Launches New Line of "Clean" Home Cleaning Products

by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...

The Ultimate Guide to Picnicking
Guides

The Ultimate Guide to Picnicking

by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...

Celebrate Spring with These Harvest Salad Recipes
Recipe Round-Ups

Celebrate Spring with These Harvest Salad Recipes

by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...