Years ago and I do mean years ago, I was introduced to the ultimate dessert cookbook. I was attending a tech. school along with a young man that was also working at a local cafe known for their desserts. Oh the desserts, divine!
Little did I know the cafe made their desserts from a cookbook, a cookbook I too could own. What?! I could own the seceret to this cafe!
The Dessert Lovers Cookbook
can now be found for under $10.00 but at the time I paid full price for this treasure. I've made many a recipe; Fresh Banana Cake with Banana Frosting (I've been paid to make this cake!), Hot Apple Cake with Caramel Pecan Sauce, Oreo Cheesecake, Lemonade Chiffon Cheesecake, Double-Crust Apple Pie with Custard, Fresh Peach Ice Cream and Marvelous Mango Ice Cream to name just a few. Every single thing I have made from this book are marvelous! The one recipe that I make more often then any other, well there are 2, the apple pie and the mango ice cream. The mango ice cream is seriously the one I make the most, the apple pie while I love it I don't make it as much because I don't like eating a whole pie! Kidding but it is that good!
If you know anything about me it's that I don't follow a recipe and this time is no different. The first time I made it I followed the recipe exactly but I was really young then! I've changed the recipe slightly over the years, I prefer a bit less sugar then the original calls for.
The recipe originally calls for very ripe mangos but I've since discovered a firm mango with pretty blush to the skin is just as fine and I prefer them this way as they aren't as musky. I also tend to use a bit less sugar, closer to 1 cup.
Marvelous Mango Ice Cream
2 mangos
1 1/2 cups half n half
1 1/2 cups milk
1 cup sugar * original recipe calls for 1 1/2 cups
1/4 cup lemon juice
1/2 cup orange juice * original recipe calls for 2/3 cup
Peel the mangos and cut into chunks, place in a bowl with the sugar, stirring occasionally. I let this sit and dissolve the sugar while I get everything else ready.
Once the sugar is dissolved puree the mango with the juices, swirl in the milk and half n half.
2 ways to make the mixture into a frozen treat; an ice cream maker or the freezer. No ice cream maker? No problem!
Pour the mixture into a wide shallow bowl or dish, leave in the freezer until slushy, stir well then place back in freezer as long as you can stand it!
Want to speed up the process? Freeze the mango/sugar mixture and keep the juices, milk and cream super chilled then puree.
We end up eating it soft serve because we just can't wait any longer.
IF you can't have dairy, try soy or coconut milk or increase the orange juice to 1 cup and skip the dairy then its more like sorbet!
Want to know how to peel and cut up a mango? There are plenty of videos and this one (youtube video) shows the simplest way to do it. You will notice in the video he is using an unripe mango which is excellent for fresh eating and salads, you may want a slightly riper mango for the ice cream. The center part where the seed is you just peel and slice the flesh off from around the large pit - most of the videos don't address this in a manner I approve!!! Many set this part aside or peel a huge amount of flesh off with the skin! Why would I throw away so much great fruit? When I am done getting all the mango off of the pit I nibble the rest off of the pit!
~Thanks for reading What the Food Gluten-Free~
Little did I know the cafe made their desserts from a cookbook, a cookbook I too could own. What?! I could own the seceret to this cafe!
The Dessert Lovers Cookbook
can now be found for under $10.00 but at the time I paid full price for this treasure. I've made many a recipe; Fresh Banana Cake with Banana Frosting (I've been paid to make this cake!), Hot Apple Cake with Caramel Pecan Sauce, Oreo Cheesecake, Lemonade Chiffon Cheesecake, Double-Crust Apple Pie with Custard, Fresh Peach Ice Cream and Marvelous Mango Ice Cream to name just a few. Every single thing I have made from this book are marvelous! The one recipe that I make more often then any other, well there are 2, the apple pie and the mango ice cream. The mango ice cream is seriously the one I make the most, the apple pie while I love it I don't make it as much because I don't like eating a whole pie! Kidding but it is that good!If you know anything about me it's that I don't follow a recipe and this time is no different. The first time I made it I followed the recipe exactly but I was really young then! I've changed the recipe slightly over the years, I prefer a bit less sugar then the original calls for.
The recipe originally calls for very ripe mangos but I've since discovered a firm mango with pretty blush to the skin is just as fine and I prefer them this way as they aren't as musky. I also tend to use a bit less sugar, closer to 1 cup.
Marvelous Mango Ice Cream
2 mangos
1 1/2 cups half n half
1 1/2 cups milk
1 cup sugar * original recipe calls for 1 1/2 cups
1/4 cup lemon juice
1/2 cup orange juice * original recipe calls for 2/3 cup
Peel the mangos and cut into chunks, place in a bowl with the sugar, stirring occasionally. I let this sit and dissolve the sugar while I get everything else ready.
Once the sugar is dissolved puree the mango with the juices, swirl in the milk and half n half.
2 ways to make the mixture into a frozen treat; an ice cream maker or the freezer. No ice cream maker? No problem!
Pour the mixture into a wide shallow bowl or dish, leave in the freezer until slushy, stir well then place back in freezer as long as you can stand it!
Want to speed up the process? Freeze the mango/sugar mixture and keep the juices, milk and cream super chilled then puree.
We end up eating it soft serve because we just can't wait any longer.
IF you can't have dairy, try soy or coconut milk or increase the orange juice to 1 cup and skip the dairy then its more like sorbet!
Want to know how to peel and cut up a mango? There are plenty of videos and this one (youtube video) shows the simplest way to do it. You will notice in the video he is using an unripe mango which is excellent for fresh eating and salads, you may want a slightly riper mango for the ice cream. The center part where the seed is you just peel and slice the flesh off from around the large pit - most of the videos don't address this in a manner I approve!!! Many set this part aside or peel a huge amount of flesh off with the skin! Why would I throw away so much great fruit? When I am done getting all the mango off of the pit I nibble the rest off of the pit!
~Thanks for reading What the Food Gluten-Free~
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