Today I don’t care that mangoes aren’t in season. I’m not really bothered that ice cream is more often associated with warmer months either, because I had a boy with newly tightened braces calling for it. Then there’s the fact the famous Vancouver cherry blossoms have made an appearance (along with the sun) and we’ve been out enjoying family bicycle rides. All a sure sign that it is season changeover, Spring’s awakening is putting me in the mood for brighter days, lighter evenings and soaking up some rays. Besides, I’d also snaffled three large organic mangoes for $6 and, with the remaining ingredients sitting in the fridge waiting for attention, making ice cream wasn’t such a dilemma. And the good news for you lovely lot is that, because it was such a hit, I thought it only fair to let you in on the fun. Especially seeing as this recipe is a pretty yellow Easter-y colour – just like fluffy baby chicks! 🙂
The subject of sweetener is worth a mention here. In a protocol that’s centred on cutting down (ideally “out”) on sugary consumption, honey is still a sugar – like it or not. There’s no getting around the fact that if we lived in an ideal world, we wouldn’t be using it at all. However we do not live in an ideal world and to that I say, if you intend to make and eat this ice cream immediately you will consider it fine and dandy without any sugar at all if you find yourself a beautifully ripe mango. However the purpose of adding sweetener is not just for the sake of flavour but more importantly to give it that texture. It’s a guarantee you will simply not get the creamy, luscious mouthful that one might associate with Florentine gelati (quick break for reminiscing taken here) and it has to be said, the more sugar you use the more satisfying the outcome. So here’s my take on the whole thing. Let’s err on the side of conservatism and add that sweetener, which in the case of this recipe comes pre-tempered with these thoughts in mind. Enjoy every single second of your lime zest-flecked, sweet-sharp and tangy refreshing bowl, then hold back for a week or so before you make a return visit. That way it will happily store in the freezer and those expanding ice crystals won’t give you too much trouble. You simply cannot do that without the use of sugar and that, my friends, is what’s known as Balance!
Btw on the subject of Easter, have a good one and make sure to check out my Meyer Lemon Fluff, another wholly appropriate treat that won’t alarm the sugar police and a must on your table before Meyer lemons depart their short season.
mango and lime ice cream
See the note in the text above about the role of sweeteners in ice cream and when it is, and isn’t needed.
Print the recipe here
Peel the mango and take the flesh off the stone. Chop the flesh and put into a blender, along with the other ingredients and blitz until smooth. Put into the fridge to chill, two hours or more.
Next, pour into an ice cream maker and churn, following the instructions in your manual. If you don’t have a machine, then put the mixture into a freeze proof container and freeze till nearly firm. Beat with a whisk until smooth again and return to the freezer. Repeat two or three times and then leave to freeze. Freezing in this manner results in larger ice crystals and a less creamy texture, but it will still be utterly delicious.