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
flesh of 1 large mango
zest and juice of 2-3 large limes (to yield 6 tbsp juice)
1/4 cup raw honey
1+1/2 cups coconut milk
1/4 tsp fine sea salt
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.
That looks yummy and makes me want to finally buy that ice cream maker!
One question about Aroy-d milk, I order it from amazon too and just received a new batch, but it is so odd, the milk doesn't solidify in the fridge like it did in previous batches. I wonder why, would you happen to know?
Thank you 🙂
Oh yes definitely, I couldn't be without my machine. As for the Aroy-d milk, it depends if you are using the carton or the can. I find that the carton does not set up in the fridge whereas the canned milk always does. Does that help?
I've been buying Aroy-d milk in cartons and found that it does get pretty solid in the fridge to the point where I can scoop up the cream with a spoon. But not with this latest batch and I thought it was so weird! I searched the web to find answers and one place mentioned something about using old vs young coconut for milk, that it can affect the way milk sets up in the fridge. Not sure if that's the case with Aroy-d. I was just worried that they had changed something in their production. 🙂
Interesting, it is only a rare carton that produces scooping cream in my fridge. Mine usually stays liquid, which I like actually but it's also the reason I buy both the cartons and the cans. The cans I use for my cream.
Olga, I buy the arroy-D cartons as well. I really like the brand and product, but find that it is just not consistent. One time it will separate and set up, other times it will be perfectly liquid and stay that way in the fridge. I have been chalking it up to inconsistency in their process as far as recipe and how much water is being used. I never thought about the coconuts themselves making a difference. I've just been living with it, but it can be a bit annoying when you want that separated cream.
Yes, very inconsistent.... And I love the brand too, I don't buy cans as I find the taste of canned milk to be too strong.
I have found that mine clumps up or becomes super thick in the winter, and in the spring as it warms up outside, mine is liquid . I wondered if it freezes outside and then thaws and that this makes a difference. I don't know this for sure, but sure enough, my last order was liquid and it has been clumpy or super thick (scoop it up with a spoon) all winter long. This is just a theory, but it seems to be this way for me.
Hmmm, interesting theory. Thanks Judy. Sherlock Holmes move aside 🙂 🙂