"Mango Ice Cream"
2 Alphonso mangoes
1 teaspoon lemon juice
1 tablespoon white sugar
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/4 teaspoon ground cardamom
Dice the mangoes. First, stand a mango on end and slice the flesh away from the pit on one flat side. Then do the same to the other side. Trim the remaining edge of flesh away from the pit. Cut the soft flesh away from the peel on those little strips and put the bits in a bowl. Take one of the sides and cut into the flesh with a knife, scoring tiny crosshatches, and cutting to the peel but not through it. Push against the back of the peel to make the cubes "hedgehog" away into the bowl. Then use the knife to shave the flesh off the peel. Do the same with the other side. Repeat the process with the second mango.
Add 1 teaspoon lemon juice to the bits and stir. Sprinkle with about 1 tablespoon of white sugar. Cover and allow to macerate at room temperature for at least 1 hour. Stir occasionally, and use a fork to mash the fruit against the sides of the bowl.
In a large bowl combine 1 1/2 cup heavy cream, 1 cup whole milk, 1/2 cup sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange extract, and 1/4 teaspoon ground cardamom. Whisk together until sugar dissolves. Add any juice you can get out of the bowl of mango pulp, reserving the chunks for later.
Turn the ice cream maker ON.
Pour the batter into the freezer bowl. Freeze for 30 minutes.
Add the mango pulp. Freeze for another 5 minutes.
Turn the ice cream maker OFF. Remove the lid and paddle. Transfer ice cream to a container and place in the freezer until set firm.
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Alphonso mangoes are small, with pure yellow skins and golden yellow flesh. They have smaller pits, sweeter and creamier flesh, with less fibrous texture compared to other mangoes like the Haden variety. Also they seem to be much less trouble to cut up. They are available briefly in late June-early July. Here is a guide to mango varieties.
Orange extract is made from orange oil and alcohol. It has a potent orange flavor with bitter undertones. I had originally intended to use orange-flower water, which goes well with mangoes, but I was out. Either should work.
Cardamom is a sweet, musky spice used in many Indian recipes. It goes well with many fruits, especially yellow ones such as mangoes or peaches.
Understand that this is mango ice cream, not kulfi. It is light and creamy, not too sweet. If you like mangoes but find kulfi too intense, try this. The heavy kulfi-inspired version is here.