It’s mango season here in the US! From April through the summer, there are so many more varieties available at the grocery stores. Most are imported but we do get some from Florida. Sweet juicy mangoes are just the best eaten over the sink. They are also great added to smoothies, lassis, and milkshakes. Pour this into an ice cream maker and you have turned it into a frozen delight like this luscious Mango Lemongrass Ice Cream.
The fresh scent of lemongrass is subtle yet discernible. It complements the mango flavor beautifully. Fresh lemongrass is best. Simply crush the bottom 6 inches by giving it a good smack with your kitchen knife to release its fragrance. Simmer and steep in the milk for the flavor to develop. Just one stalk is sufficient.
Any variety of mangoes would work in this recipe. I used 2 large ripe Ataulfo mangoes from Mexico because they were on sale at my local grocery store. If the mangoes are small, you may want to use 3 mangoes instead for a more concentrated flavor. Make sure the mangoes are ripe so that they are sweet and juicy.
- 1 lemongrass, white portion only, about 6 inches from the bottom
- 2 cups (480ml) whole milk
- ½ cup (110g) sugar
- 2 large ripe mangoes
- 1 cup (240ml) heavy whipping cream
Freeze ice cream bowl for 24 hours.
Smack lemongrass on cutting board with a heavy knife to crush it. Combine in a medium sized sauce pan together with milk and sugar. Place on the stove and bring it to a bare simmer. Stir to dissolve sugar. Turn off heat. Allow it to cool, about 30 minutes.
Peel mangoes and cut out the flesh. Discard seeds. Puree mangoes in a blender.
Remove lemongrass from milk. Reserve lemongrass. Pour milk into the blender. Add heavy whipping cream. Cover and blend until everything is well mixed.
Pour mixture into a large bowl. Return the lemongrass into the mixture. Cover and refrigerate for at least 2 hours.
Place frozen bowl on base of ice cream maker and turn it on. Remove lemongrass and pour chilled mixture into frozen bowl.
Churn until desired consistency, about 15 to 20 minutes.
Transfer ice cream to a container and place in freezer for a couple of hours before serving.
I served this delicious fruity Mango Lemongrass Ice Cream in store bought ready-to-fill tart shells together with a few slices of mangoes. It was so GOOD! We enjoyed it so much, there’s only a little left in the freezer. Next time round, I will make a simple mango sauce with pureed mangoes, sugar, and some lime juice to drizzle over it. Just the thought makes me excited.
Enjoy…..and have a wonderful day!