Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette
ysabetwordsmith
  • Mood: creative

Lakshmi's Mango Ice Cream & Topping

Okay, some folks are agitating for the recipe, so here it is. This is the original and more successful version of the ice cream, not the one I made last weekend. The topping was first tested then, though, and it works. This is an ethnically appropriate dessert for East Indian cuisine, similar to what you'd get in an Indian restaurant. It is more intense than typical for American ice cream. One batch will feed about 8-10 people who have already stuffed themselves, and not much will go back in the freezer.


Lakshmi’s Mango Ice Cream

Ingredients:

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

Directions:

Peel, pit, and chop mangoes. Place mango chunks in a medium bowl and sprinkle with 1/3 cup of the sugar. Allow to macerate for 2 hours, stirring occasionally.

Place macerated mango chunks into blender or food processor and add remaining 2/3 cups of sugar; process until smooth. Strain processed mango and return it to the blender. Blend in vanilla extract, orange-flower water, and coconut milk.

Place heavy whipping cream in a medium bowl, and whip with an electric mixer until cream forms soft peaks. Pour the mango puree into the whipped cream, and continue whipping until thoroughly blended.

Freeze in ice cream machine for 25-30 minutes. Transfer to container and place in freezer until firmly set.


Lakshmi's Ice Cream Topping

Ingredients:

1/2 cup pistachios
1/2 cup sweetened coconut flakes
1/4 tsp fresh ginger
1/8 tsp ground cardamom

Directions:

Chop pistachios in a spice grinder or small food processor until they are in small but not fine pieces. Chop or grate fresh ginger root to pulp. Combine pistachios and ginger. Add coconut and cardamom. Chop together until crumbly.


Notes:
Contrary to what some recipes say, mango is not a freestone fruit, which means the flesh does not separate easily from the pit. This is why most people use canned mango pulp. Having tried both, I have concluded that the flavor differential in my ice cream recipe is worth the challenge of duelling live mangoes. (Your mileage may vary.) The amounts on the topping ingredients are estimates. What I actually did was use some leftovers from other recipes, so I just removed the excess ginger pulp from the grinder, threw in the pistachios, added an equal amount of coconut, and a couple pinches of cardamom. You may need to tinker slightly with the amounts to get the topping matched to your taste. I can cook both by intuition and by recipe, and I'm decent at translating between the two.
Tags: food
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  • 6 comments
ellenmillion

ellenmillion

January 22 2008, 19:04:26 UTC 13 years ago

Yum! Must try...
newroticgirl

newroticgirl

January 22 2008, 19:11:12 UTC 13 years ago

How about the recipe for getting you to start some sort of delicious ice cream making world tour? :D
ysabetwordsmith

ysabetwordsmith

January 22 2008, 19:21:46 UTC 13 years ago

If it were lucrative enough, I'd consider traveling.
newroticgirl

newroticgirl

January 22 2008, 19:25:54 UTC 13 years ago

Hmmmmmmmm... maybe Food Network would sponsor you. Poet and ice cream inventor on tour? I'd watch that show.
ysabetwordsmith

ysabetwordsmith

January 22 2008, 19:33:36 UTC 13 years ago

*LAUGH* I admit, I had not thought of combining poetry and ice cream. I suppose I could, though.

Anonymous

January 23 2008, 05:43:28 UTC 13 years ago

Ice cream *is* poetry.....

BB,
Moonwriter