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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
Recipe: "Lakshmi's Mango Ice Cream 1.3"
Some of you may have seen an earlier version of this ice cream. I've tinkered with it since its original conception. Tonight I happened to remember that the darn thing always overflows my ice cream maker, so I cut the amount of half-and-half. I think I processed it in the blender a little longer than usual too. Anyhow, the result is considerably better.

Lakshmi’s Mango Ice Cream 1.3


2 ripe mangoes
1 cup sugar, divided
1 teaspoon vanilla extract
1 tablespoon orange-flower water
5.6 oz. can coconut milk (or about ½ cup)
1 cup half-and-half


Stand each mango on end and slice the sides of the fruit away from the huge pit. Score the fruit into squares without cutting through the rind, then evert the rind and use a knife to scrape the cubed fruit off the rind. Place mango chunks in a medium bowl and sprinkle with 1/3 cup of the sugar. Allow to macerate for 1-2 hours, stirring occasionally.

Place macerated mango chunks into blender or food processor and add remaining 2/3 cups of sugar; process thoroughly until smooth. Strain processed mango. You should wind up with about a cup of strained mango; throw away the last couple tablespoons of glop in the strainer. Return the strained mango to the blender. Blend in vanilla extract, orange-flower water, and coconut milk. Add half-and-half then process again to combine.

Freeze in ice cream machine for 25-30 minutes.

Optional Topping: Pistachios, sweetened coconut flakes, and cardamom or fresh ginger; chop together until crumbly.


This recipe is optimized for fresh mango fruit. It can be made with 1 cup of canned mango puree, but the result is merely adequate instead of luxurious. This ice cream is actually worth the hassle of butchering two live, struggling mangoes. Detailed instructions are here:

Sometimes you can find the tiny 5.6 oz. can of coconut milk. A normal sized can holds about 2 cups of coconut milk.

Chaokoh is a good brand of coconut milk. So is Imperial Dragon, which is imported by JFC International – but the cans that actually say JFC Coconut Milk on the front are awful. Look for canned coconut milk in the Asian food aisle or in an international food store. This isn’t what pours out of an actual coconut, but rather a thick creamy white liquid that includes processed coconut meat.

Orange flower water is a delicate flavoring that can be found in international food stores. It brings out the floral notes and high sweet notes in the mango.

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5 comments or Leave a comment
fannyfae From: fannyfae Date: July 27th, 2009 12:36 pm (UTC) (Link)
This is EXTREMELY timely advice because over the weekend I was going to make mango ice cream but got very busy and didn't do it. Now that I have your recipe, it looks absolutely yummy! I am off to the Indian market to get the other things I need. :)
ysabetwordsmith From: ysabetwordsmith Date: July 27th, 2009 06:05 pm (UTC) (Link)


I would love to hear how your batch turns out, if you feel like sharing.
kestrels_nest From: kestrels_nest Date: July 27th, 2009 02:02 pm (UTC) (Link)
If you have access to Trader Joe's, their coconut milk is quite nice.

And thank you. Your "butchering two live, struggling mangoes" gave me and Mr. "I'm bored" a very welcome laugh.
rachelpage From: rachelpage Date: January 13th, 2015 02:45 am (UTC) (Link)
I love mango ice cream. So fresh and sweet.
ysabetwordsmith From: ysabetwordsmith Date: January 13th, 2015 02:46 am (UTC) (Link)


Then this one is absolutely worth your trouble.
5 comments or Leave a comment