52 Scoops

Update – May 24, 2012: This recipe has been awarded a “Community Pick” on Food 52!

Last week, I posted a recipe for Matcha Ice Cream, and the week before that, Black Sesame Ice Cream.  It would only make sense that I complete the trilogy of common Japanese ice cream flavours with Mango Ice Cream.  I will throw in a Southeast Asian twist though: chili sea salt.

In Southeast Asia, it is quite common to eat tropical fruit such as mango, papaya, guava, pomelo, and pineapple dipped in chili salt as a snack.  This may sound rather bizarre, but it’s tasty, refreshing, and rather addictive.  When I was travelling in Vietnam last year, mango and chili salt quickly emerged as my favourite combination, and I would seek out a mango vendor every day.  Women would expertly peel and cut mangoes, tuck the slices into a plastic bag, and toss in a tiny bag of chili salt for my dipping pleasure.

Use Ataulfo mangoes for this recipe to yield the most lusciously smooth mango ice cream you’ll ever taste.  With a gentle sprinkling of chili sea salt — absolutely divine!!!

Silky and sweet ataulfo mangoes

Mango Ice Cream with Chili Sea Salt  (Makes about 1 L)

Ice Cream:

3 to 4 ripe Ataulfo mangoes (enough to yield 2 cups of puree)
Juice of one lime
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

(Note: You will have leftovers.  Store in a small jar and use for dipping fruit or for cooking.)

1. 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.
2. In a heavy saucepan, lightly whisk together the eggs and sugar.
3. Add the honey and 2 cups of the half-and-half cream.
4. 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).
5. 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.
6. When cool, whisk in the mango puree.
7. Chill overnight in the fridge.
8. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
9. 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. 
   

   Step 9: Chili sea salt

10. 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.
    

    The Official Taster says:
    “Hands off! All mine!”