Tag Archives: mango

Easiest Mango Ice Cream

13 Sep


A few weeks ago, when I shared a recipe for fresh peach frozen yogurt, someone asked me a very valid question about whether there was a way to make frozen yogurt or ice cream without using an ice cream maker. Sadly, I did not know of a way, but the question got me thinking about whether or not it was possible to make creamy, homemade ice cream by just mixing things together, saying a small prayer to the ice cream gods, then plopping everything into the freezer. As it turns out, there is. Unbeknownst to me, people all around the world have been making simple freezer ice creams for decades, and, curiously, all of the recipes for those ice creams, whether they hail from the Southern United States or Southeast Asia, all contain one common ingredient: sweetened condensed milk. Now, I happen to be genetically linked to Southeast Asia, and my husband’s family hails from the South, but it had never occurred to me to use sweetened condensed milk in, well, anything. I wasn’t even sure what it was, to be honest.



Sweetened condensed milk, I have found, is sweetened milk, from which the water has been removed. It is not to be confused with evaporated milk, which is a different product all together, though, as you will soon see, one with which I have also recently become acquainted. Never in a million years would I have thought that I would be sitting here telling you about a recipe that contains two processed milk items that hail from sealed cans, but sometimes life takes a funny turn. And then you find yourself sitting around eating the best mango ice cream you’ve ever had, wondering what took you so long to discover such a fantastic recipe. With just mangoes, sweetened condensed milk, evaporated milk, and a bit of heavy cream to make things just that much more decadent, you, too, can create this wonderful ice cream in your very own kitchen, no ice cream maker required.


Last Year: Tzatziki Biscuits with Caramelized Shallot Butter and Spice Cake with Salted Brown Butter Frosting

Mango Ice Cream

Heavily adapted from Mangoes and Curry Leaves, by Jeffrey Alford and Naomi Duguid

24 ounces of mango chunks (you can use frozen mango chunks, as I did, or you can get this amount of mango flesh from anywhere from 4-8 mangoes, depending on the size and ripeness of the mangoes you use—yes, it really can vary that much)

1 ¼ cups sweetened condensed milk

1 1/3 cups evaporated milk

½ cup heavy cream

juice of ½ a lime

pinch of salt

In the bowl of a food processor or large blender, puree mango chunks until smooth. Add sweetened condensed milk, evaporated milk, and heavy cream, and blend until combined. Add lime juice and salt, and blend once more.

Now, you have three different options at this point. You can either pour the mixture into a large freezer-safe container and freeze until firm, you can freeze the mixture in an ice cream maker, or you can pour the mixture into popsicle molds and freeze until completely firm (warning: this amount of ice cream mixture will make a huge number of popsicles—we’re talking more than a dozen).

The ice cream will be done freezing when it is firm, but it will remain a bit grainy when frozen solid. If you allow the ice cream to soften at room temperature for just a bit before scooping it, you will be rewarded handsomely with the creamiest ice cream you’ve ever produced in the comfort of your own home.

Makes around 6 cups of ice cream.

Mango Limeade

21 Jun


One of the more achingly boring aspects of my daily life is the fact that I rarely drink anything other than water. My mornings begin with coffee, but 99% of the time that comes afterwards is filled with plain old water. Years ago, before the unfortunate onset of alcohol intolerance, I was able to pepper my evenings with a night cap or two, but these days I rarely consume anything at night, save for a cup of hot herbal tea if I am feeling under the weather. Like I said: boring.



Perhaps because of the fact that I am so accustomed to drinking plain old water, I have a great deal of trouble enjoying sweet beverages. I’ve never loved soda, but now I’ve become so weak when it comes to sugary drinks that the sweetness of 1/3 of a bottle of Jarritos is enough to make my mouth actually feel sort of buzzy and strange. The only way to combat this, of course, is to not drink sweet beverages at all. Or, if you are stubborn enough—and I most certainly am—you can just start making your own sweet beverages that are not actually all that sweet.



Much like making one’s own popsicles or popsicle variations, making homemade lemonade or limeade is a great kitchen skill to possess. If you are sensitive to the amount of sugar in your drinks, you can dial the sweetness down to suit your preference. If you’ve got a range of fruits on hand, you can experiment with blending things together and coming up with great flavor combinations. This is how I happened to come up with this wonderful mango limeade, a close relative to the mango lemonade I once made for my old column over at Indie Fixx. The difference between these two summery drinks is the ratio of mango to citrus, the mango limeade leaning more firmly in the direction of mango than lime. Here, the lime juice serves as a companion to the smooth and tropical mango puree, and the sweetness is hushed down considerably. While decidedly less sweet than most iterations of lemon-or-limeade, I can say with great certainty that this summertime treat is by no means any less enjoyable.


Last Year: Roasted Broccoli Pasta Salad and Strawberry Mango Crumble–look! One year to the day, and I post another mango recipe. It must really be the start of summer.

Mango Limeade

If you are feeling a bit fancy, feel free to sub in sparkling water for the plain water in this recipe, or, if your fanciness takes on a more grown-up tone, try stirring some of the mango-lime puree into a glass of sparkling wine or Prosecco.

½ cup fresh lime juice

the ripe flesh from 2 mangoes, pureed then strained (you should end up with about ¾ of a cup of mango puree)

¼ to 1/3 cup sugar, depending on your preferred level of sweetness

4 cups water

pinch of salt

In a large bowl or pitcher, combine lime juice, mango puree, and sugar. Stir thoroughly, until the sugar has dissolved. Stir in water and pinch of salt. That’s it. You’re done. It’s so delicious, you can hardly believe it’s so easy, right?

Strawberry Mango Crumble

21 Jun

I’ve been sitting here for what seems like an eternity, trying to figure out the perfect explanation for why this fruit crumble has risen to the top of my list of Greatest Summer Desserts.  After a lot of false starts and deleted sentences, I can only seem to explain my love by stating this: this is a crumble that tastes like fruit.  It does not taste of unbearable sweetness, it does not taste of leaden crumble topping, and it does not taste of overwhelming spices floating about in a pool of syrup.  It tastes like fruit.

It is odd that I find this attribute to be so remarkable?  I’ve made dozens of fruit crumbles, crisps, and cobblers in the past, but none of them have hooked me in the same manner.  Maybe it’s due to my newfound realization that most desserts are simply bogged down by far too much sugar, but when I took my first bite of this crumble and was struck by how much it tasted like fresh mangoes and ripe strawberries, it was almost as though a light went off in my head.  A fruit crumble that tastes like fruit?  This is a revelation.

Okay, it’s possible that I am overstating things.  Perhaps highlighting the fruit in a fruit dessert is not the most Nobel-worthy of actions, but you’ve got to get on board with what I am touting here.  Think mangoes and strawberries, spritzed with lemon juice, barely sweetened, and sprinkled with just a hint of spices.  Then crumble on a nutty, lightly spiced topping and bake everything together until it becomes juicy, crisp, and absolutely delightful.  You can add a petite scoop of ice cream (in this case, a frozen concoction of leftover lemon cream and a bit of unsweetened heavy cream that, good lord, made the fruit sing even more than before), or you can eat it as is.  Just make sure you do eat it because, trust me, this is a dessert you don’t want to miss.

Last Year: Spinach Basil Pesto with Lemon and Almonds

Strawberry Mango Crumble Recipe

Crumble Topping:

1 cup unbleached all-purpose flour

¼ cup granulated sugar

¼ cup dark brown sugar

1/3 cup coarsely chopped almonds or pecans, or a mixture of the two

pinch of salt

pinch of ground cinnamon

pinch of ground cardamom

pinch of ground ginger

6 tablespoons melted unsalted butter


12 ounces diced strawberries (about 2 cups total), pieces cut into 1-inch chunks

2 mangoes, peeled and diced into 1-inch chunks

1 tablespoon dark brown sugar

1 teaspoon cornstarch

juice of ½ a lemon

pinch of ground cinnamon

pinch of ground cardamom

Preheat oven to 375 degrees Fahrenheit.

To prepare topping, in medium bowl combine flour, granulated sugar, dark brown sugar, nuts, pinch of salt, and spices.  Using a fork, stir together until ingredients are fully combined.  Drizzle in the melted butter, then stir until butter is evenly incorporated.  Set aside mixture to firm up just a bit.

In an 8” by 8” baking dish, combine strawberries, mangoes, 1 tablespoon dark brown sugar, cornstarch, lemon juice, and pinches of cinnamon and cardamom.  Toss together and make sure that the fruit is evenly coated with the sugar and cornstarch.

Using your fingers, pinch off 1-inch to 2-inch pieces of crumble topping mixture and evenly scatter them over the fruit.  Bake crumble in the center of the oven for 30 minutes, until the fruit is bubbling and the crumble topping is nicely browned.

Allow to cool for at least 15 minutes before serving, lest you scorch yourself with the molten lava-like heat of the fruit.

Serves 6 to 8, depending on the generosity of your servings.

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