Mango Ice Cream
Yield: about 1 1/2 quarts
2 cups fresh mango (4 - 6 mangoes)
1 cup sugar
2 cups cream
2 cups milk
1 teaspoon almond extract
1/4 teaspoon salt
Pre-preparation: Cut and score the mango fruit, cutting into bite-sized pieces.
Mix the mango pieces with 1/2 cup of the sugar. Cover with aluminum foil and
store in the refrigerator overnight.
Next Day: Drain the mango, saving the syrup to use later.
Purée the mango pieces in a blender or food processor. Add to the reserved sugar
Combine the cream and milk in a saucepan and stir over medium heat until bubbly.
Stir for one minute longer. Remove from the heat and cool.
Mix together the remaining 1/2 cup of sugar, the almond extract and the salt.
Pour the cooled milk/cream mixture into the bowl with the sugar and other
Mix with an electric beater until the liquid is frothy. Cover with aluminum foil
and place in the freezer. After it has partially frozen (about 2 hours) take it
back out and mix again with the electric mixer. Return to the freezer.
(This recipe is adapted from Classic Chinese Cooking for the Vegetarian, by