Mango Ice Cream

This is the first post of my ice cream rampage. I have to admit - mangoes have a special place in my heart. Actually, most tropical fruits do, just because they're so exotic (um...exceptions: coconut and durian UGH) and hard to come by here in the states. Sure, you can get almost anything at the local market nowadays, but try a dragonfruit from your local Lucky's - you're going to be sorely disappointed with both the price and the quality. The thing is that fruits like that are just too far away from their natural environment (which is why I went nuts with the fruit back in Zhuhai).

Fortunately, mangoes are a tropical fruit that we here in the Sunshine State actually are very accessible to (thank you Mexico!). Okay, well, they still are somewhat pricey, but every once in a while, there's a super great sale and we bring boxes home to eat. Last week had been one of those times ($3.99 for like...10!), and I thought it would be cool to flavor one batch of ice cream with the last two survivors on our counter. It actually turned out pretty good, but I'd have to say the end result tasted more like sorbet than actual ice cream.

Mango Ice Cream

Ingredients:

-1 1/4 cup whipping cream (or half-and-half)
-1/4 cup castor sugar
-Meat from 2 large, Mexican Mangoes
-Dash of vodka*

1. Puree the mango meat and squeeze through a strainer to get rid of the pulp.
2. Mix the puree with the other ingredients, place in a freezer-friendly container with a cover, and freeze.
3. In 30-45 minutes (when the edges harden), remove from freezer, stir vigorously to break up the chunks, then cover and return to the freezer.
4. Repeat step 3 for about 3-4 times, then either serve as soft-serve ice cream or return to the freezer for a firmer texture.

*Note: Alcohol actually does not freeze, so the presence of it in ice cream keeps large ice crystals from forming (thus providing a smoother texture). You can use any type; I just used vodka because the taste does clash with the flavor as much in my opinion.