Make this when mangoes go on sale. And it means now in Vancouver BC, when you can easily and inexpensively buy lots of them, especially my favourite variety – Ataulfo mangoes. They have smooth texture, sweet taste and intense aroma. But you can use other varieties too.
You can only focus on mangoes, forget about coconut and lime, and you will have a batch of super mango-licious frozen treat. But trust me, adding coconut and lime won’t compromise the mango flavour, but enhances the combination of the luscious and refreshing tropical goodness.
Ingredients (about 1 quart):
1 cup coconut milk
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon salt
4 large egg yolks
2 cups fresh mango puree
2 tablespoons lime juice
1 tablespoon lime zest
In a medium saucepan, combine coconut milk, heavy cream, 1/4 cup sugar and salt. Bring mixture to simmer, until sugar is dissolved. Remove from heat and set aside.
Whisk egg yolks and remaining sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.
Strain custard into another medium bowl, let cool over a bowl of iced water or chill in the refrigerator, stirring occasionally.
Whisk the mango puree and lime juice into the chilled custard.
Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
Garnish with lime zest when serving.