Update – May 24, 2012: This recipe has been awarded a “Community Pick” on Food 52!
Last week, I posted a recipe for Matcha Ice Cream, and the week before that, Black Sesame Ice Cream. It would only make sense that I complete the trilogy of common Japanese ice cream flavours with Mango Ice Cream. I will throw in a Southeast Asian twist though: chili sea salt.
In Southeast Asia, it is quite common to eat tropical fruit such as mango, papaya, guava, pomelo, and pineapple dipped in chili salt as a snack. This may sound rather bizarre, but it’s tasty, refreshing, and rather addictive. When I was travelling in Vietnam last year, mango and chili salt quickly emerged as my favourite combination, and I would seek out a mango vendor every day. Women would expertly peel and cut mangoes, tuck the slices into a plastic bag, and toss in a tiny bag of chili salt for my dipping pleasure.
Use Ataulfo mangoes for this recipe to yield the most lusciously smooth mango ice cream you’ll ever taste. With a gentle sprinkling of chili sea salt — absolutely divine!!!
Mango Ice Cream with Chili Sea Salt (Makes about 1 L)
3 to 4 ripe Ataulfo mangoes (enough to yield 2 cups of puree)
Juice of one lime
1/2 cup white sugar
1/4 cup honey
3 cups half-and-half cream
Chili Sea Salt:
3 tablespoons sea salt
2 Thai red chilis
(Note: You will have leftovers. Store in a small jar and use for dipping fruit or for cooking.)
- Peel and cut the mangoes. Place the mango flesh and the lime juice into a blender and puree until smooth. If you are using a more fibrous mango variety (e.g. Tommy Atkins), or if your blender is not super powerful, pass the puree through a fine sieve to remove any fibres. You should have about 2 cups of silky mango puree.
- In a heavy saucepan, lightly whisk together the eggs and sugar.
- Add the honey and 2 cups of the half-and-half cream.
- Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
- Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
- When cool, whisk in the mango puree.
- Chill overnight in the fridge.
- Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
- While the ice cream is chilling, prepare the chili sea salt. Place the sea salt and the chilis into a small food processor and blitz until the chilies are well combined with the salt.
- To serve, use your favourite ice cream scooper to scoop the ice cream into a chilled serving dish. Top with a sprinkle of chili sea salt.