Author Notes
This recipe (including photos) was recently published on my blog www.52scoops.com and is inspired by a common snack in Southeast Asia: mango slices dipped in chili sea salt. Want the full story? Details at: http://52scoops.com/2012/05/04/mango-ice-cream-with-chili-sea-salt-8 —52scoops
Test Kitchen Notes
52scoops' ice cream is a little crazy, but not totally off the map. The ice cream itself has a lovely mango flavor and a nice and creamy texture without being too rich. The addition of just a little bit of the chili salt adds just the right amount of spice and salt to the sweet and tart mango for a fun and different treat. The crunch of the salt is great, as is the heat of the chile. —Stephanie Bourgeois
Ingredients
- Ice Cream
-
3 to 4
ripe Ataulfo mangoes (enough to yield 2 cups of puree)
-
one
lime, juiced
-
2
eggs
-
1/2 cup
white sugar
-
1/4 cup
honey
-
3 cups
half and half cream
- Chili Sea Salt
-
3 tablespoons
sea salt
-
2
Thai red chilis
Directions
-
Peel and cut the mangoes. Place the mango flesh and the lime juice into a blender and puree until smooth. If you are using a more fibrous mango variety (e.g. Tommy Atkins), or if your blender is not super powerful, pass the puree through a fine sieve to remove any fibres. You should have about 2 cups of silky mango puree.
-
In a heavy saucepan, lightly whisk together the eggs and sugar.
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Add the honey and 2 cups of the half-and-half cream.
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Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
-
Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
-
When cool, whisk in the mango puree.
-
Cool and chill overnight in the fridge.
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Pour the custard into an ice cream maker and prepare according to the manufacturer's instructions.
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While the ice cream is chilling, prepare the chili sea salt. Place the sea salt and the chilis into a small food processor and blitz until the chilies are well combined with the salt.
-
To serve, use your favourite ice cream scooper to scoop the ice cream into a chilled serving dish. Top with a sprinkle of chili sea salt. (Note: You will have leftover chili sea salt. Store in a small jar and use for dipping fruit or for cooking.)
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