|Champagne mango ice cream.|
Until I went to Virginia Beach two years ago and met one very fun Brit who introduced me to champagne mangoes, I had only known the one type of mango commonly found in our local grocery stores.
You know the green and red one. Looks a bit like Christmas and tastes like tropical sunshine. I liked mangoes. But... one bite of the champagne mango and I discovered another whole "mango-y" obsession. When fully ripe they are like mango flavored sugar cubes. When just shy of full ripeness and that over the top sweetness, they are sweet and tart. With a "mango flavor" but different. (It's like the different varieties of grapes... they all taste like grapes but they don't all taste the same.) I can't find them in the grocery around here very often and they are usually expensive. Last week our Stop N Shop had them 10/$10. I was good. I only bought five. I used one to make a mango, onion, and new potato dish (Later this week. Sheesh. We're here for the ice cream, remember?). Only one... I tend to hoard these. Make them last as long as possible.
Then last night I wanted ice cream. Something unusual. Different. Tropical. Mango!
So a little of this and a little of that, two of the precious champagne mangoes, an hour of chill time (during which I made cinnamon rolls-- don't worry. I'm not holding out on you. They'll be along in a day or so. Concentrate, will you? Ice cream today.) and 30 minutes later- perfection! The adults (Mark, Marcia and I) were positively delighted. It was almost swoon worthy. It was cool and smooth, a initial pop of coconut cream followed by the distinctive champagne mango taste with a cream finish. Not overly sweet, by design, it was a perfect end to the weekend.
And... it was pretty darned good for breakfast this morning too. It'll be fantastic tonight after the kids are asleep and I commandeer the television. There's definitely more in the making. Champagne mangoes are only available here for a short time. Have to make it while we can.
Champagne Mango Ice Cream
1 15 oz can coconut milk
|Smooth Creamy Mango Ice Cream!|
1/3 cup agave nectar
2 Tablespoons arrow root powder
2 champagne mangoes (peeled and pitted)
Blend the mangoes with 1/4 cup coconut milk. Add a bit of water to thin out if needed. Make sure the mangoes are very smooth. Set aside.
In a sauce pan combine the rest of the coconut milk and the water stir well. Remove 1/4 cup of the milk and mix in 2 Tablespoons of arrowroot powder. Set aside. Heat remaining milk in pan. Bring to a simmer but not up to a full boil. Remove from heat and add the arrowroot mixture. Stir well. This mixture will thicken quite a bit. Pour into a bowl and add mango puree and agave and stir thoroughly. Chill well. (I use a metal bowl in the freezer for about an hour.)
Pour into ice cream freezer and process according to manufacturer's instructions. Ours take 20-30 minutes.
As a note-- the kids didn't like this one. They don't like fruit ice creams apparently. That's okay though. It just leaves more for me. Yay!