Homemade Alphonso Mango Ice Cream
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My love for mangoes is unsurpassed. This is why I screamed “homemade mango ice cream” when my son Tim asked me what I wanted for my birthday dessert. My eldest son Tim and his wife Chelsea own a Breville ice cream maker, so I was certain the mango ice cream he planned to make was going to be scrumptious.
My love for mangoes goes back to my childhood in Tarlac, Philippines.
I remember riding with my late Dad, in his jeep, to survey the mango trees in our farm, in a small rural, agricultural town in the Philippines. As a child, every tree loomed far bigger than me. I always had to look up to trees for a good view. In the process, the blue skies, with streams of sunshine would peek through the green foliage on the trees. It felt like an old friend smiling warmly at me, on a torridly hot summer day. But in reality, they were plump mangoes ripening on trees, ready to be picked.
My dad would point to a green unripe mango, perched from its stem, hanging precariously from a longer branch. “You let that ripen first before you harvest it,” Dad advised. I was puzzled and fascinated. Like any kid would, I sensed the process of watching green mangoes ripen into golden yellow orbs right before our eyes was a science to my parents. I couldn’t wait till they ripened. I loved the sweet tropical aroma of a golden ripe mango once sliced. I loved to dive my spoon into the soft flesh, scoop out the velvety slice and let it slide sweetly into my mouth. And I still do. More about my childhood in the Philippines enjoying mangoes plus my mother’s recipe for Mango Jam is in a chapter of my culinary memoir EveryOunceOfCourage.com.
Mangoes are the national fruit of the Philippines. Filipino food, with its many layers of flavors from savory to sweet, to spicy and tart, is best eaten with mangoes at the end of a meal. We grew up with mangoes. Our backyard and our farm in the Philippines was abundant with this golden yellow, heart shaped fruit. I can’t remember a time when my mornings did not start with mangoes.
Why You Will Love Mango Ice Cream
Nothing else is as gratifying and as scrumptious as homemade ice cream. Sure, store-bought ice cream is great and you can have it in an instant. But the slow-churned homespun goodness of the chilled silky treat tastes like it was made for the gods and you.
Mango season during the spring and summer here in America brings us the ripe, golden sweetness of several varieties of mangoes, many of them imported from Mexico or Latin American countries, and some grown in the warmer states of the USA. What I love about mango ice cream is the unique tropical sweetness of the flavors – a cross between a ripe peach, a sweet apricot and a fully ripened orange. It is honey-like without being cloyingly sweet.
The Ingredients You Need
- Equipment: Breville Ice Cream maker (or its equivalent) – Tim used a Breville Smart Scoop BCI600XL
- Rani Alphonso mango pulp puree (unsweetened) – or use fresh ripe Ataulfo type mangoes, peeled and pureed in the food processor
- Heavy whipping cream
- Whole milk
- Sweetened condensed milk
- Fresh calamansi juice
- Salt
Homemade Alphonso Mango Ice Cream
Equipment
- 1 Breville Smart Scoop BCI600XL ice cream maker Or use the equivalent in a different brand
- Assorted mixing bowls
- Assorted spoons
- Food processor, if using fresh mangoes
- 4 to 6 dessert bowls
Ingredients
- 500 g Rani Alphonso mango pulp puree (unsweetened); or use 6 fresh ripe Ataulfo mangoes, peeled and pureed in food processor
- 1 1/2 cups Heavy whipping cream
- 1/2 cup Whole milk
- 1/2 cup Sweetened condensed milk
- 1 Tablespoon Fresh calamansi juice (freshly squeezed); or substitute for frozen concentrated calamansi juice
- 1 pinch (1/8 teaspoon) Salt
Instructions
- Mix the base:Whisk together the mango pulp, heavy cream, whole milk, and salt. Add condensed milk gradually, starting with 1/2 cup – taste and adjust for sweetness. Stir in the calamansi juice. Total volume should be close to 1 quart (4 cups).
- Chill the base.Cover and refrigerate for at least 2 hours or overnight. A cold base churns faster and produces a creamier texture.
- Pre-cool the machine.Press Pre-Cool on the BCI600XL and run for 10 to 15 minutes until the bowl is thoroughly cold. Do not add the mixture yet.
- Churn.Set hardness to HARD. Pour the chilled base into the bowl and churn. The machine will beep and stop automatically when done – typically 30 to 40 minutes.
- Harden.Transfer to a freezer-safe container just large enough to hold the ice cream. Press plastic wrap directly onto the surface. Freeze for at least 6 hours or overnight. Alternatively, use Keep Cool mode for up to 3 hours.
- Serve.Rest at room temperature for 5 to 10 minutes before scooping. Garnish with fresh mango or a squeeze of calamansi if desired.
Nutrition
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