Mango Ice Cream
I found The Gasparilla Cookbook at a used bookstore in New York and I instantly fell in love with it. The cookbook focuses on recipes from the west coast of Florida and really is exactly why I love old cookbooks, especially old cookbooks from local women’s organizations. Inside the (slightly smelly) pages are oodles and bunches of recipes using local ingredients, in this case oranges, lemons, kumquats, limes, grapefruit, and mangoes…
Like other ice cream recipes from vintage cookbooks, this recipe did need a lot of re-interpretation. I’ve yet to find out what a refrigerator container is but it certainly gets a lot of mentions — my thought is, wouldn’t ice cream refuse to freeze in the fridge? Whatever the case may be, using my modern ice cream maker made quick work of this delicious and tropical ice cream, no refrigerator tray required here.
I know that a lot of people are stumped by how to cut a mango. They have that darn awkward pit in the middle and it’s hard to figure out how to get in there. My advice for being free of mango-cutting-related-stress is a bit of a cop-out: buy a mango pitter. If this idea doesn’t light your fire, fear not. What I do is peel the mango and then cut the sides off to try and get as much fruit off the pit as possible. I use a paring knife to dig out bits of the pit if needed.
If you like your ice cream to have little bit of fruit suspended in it, my suggestion is to not fully puree the mangoes but leave them a little chunky. Either way, this recipe is creamy, fruity, tangy, and totally scrumptious on a hot summer day.
Mango Ice Cream (adapted from The Gasaprilla Cookbook)
Makes about 1 ½ quarts
Pinch of salt
½ cup sugar
2 tablespoons freshly squeezed lemon juice (about one lemon)
2 teaspoons unflavoured gelatin
2 tablespoons cold water
¼ cup boiling water
1 cup heavy cream
Peel, pit and coarsely chop the flesh of two mangoes. Place in the bowl of a food processor or blender and process till fairly smooth. To the puree, add the salt, sugar and citrus juice, stir to combine.
In a small bowl, soften or “bloom” the gelatin in cold water. Once the gelatin is firm to the touch, pour the bowling water over it and stir to dissolve. Add the gelatin to the mango mixture and refrigerate till cold (If the mixture feels cold to the touch already, simply go on the next step).
Stir the heavy cream into the mango-gelatin mixture till thoroughly combined. Place in the frozen bowl of an ice cream maker and freeze according to the manufacturer’s directions.
If you prefer a soft-serve consistency, serve ice cream immediately after churning. For a firmer consistency, freeze the mixture for 30 minutes to one hour before serving.