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!!!
Mango Ice Cream with Chili Sea Salt (Makes about 1 L)
3 to 4 ripe Ataulfo mangoes (enough to yield 2 cups of puree)
Juice of one lime
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.)