Recipes > Desserts & Baking, Asian
Mango Ginger Ice Cream

Mango Ginger Ice Cream


3 pounds mangoes (about 3 to 4)
¾ cup sugar
1½ Tbsp. The Spice Hunter Fresh at Hand Ginger
1 cup whole milk
½ cup whipping cream
¼ tsp. salt


Peel the mangoes, seed them, and dice the flesh. Do not cut too close to the seed because the flesh there is extremely fibrous and will not puree. You should have about 4 cups. Place the fruit in a bowl with the sugar and stir to combine. Set the fruit aside 30 minutes to macerate, stirring occasionally. Heat the ginger, milk, cream, and salt over a medium heat in a small saucepan until just warm. Remove from heat and cover. Set aside 30 minutes to steep. Place the fruit in a blender and strain the cream mixture over the top, discarding the ginger. Puree until smooth. The mixture will be slightly thinner than a milkshake. Pour into a bowl and chill 30 minutes. Freeze in an ice cream maker according to manufacturer’s instructions. The mixture will get to the texture of soft-serve ice cream. Spoon it into a container, cover and place in the freezer for another hour to harden. Serve immediately. If the ice cream is left overnight, it may become icy, in which case you should allow it to warm slightly outside the freezer before serving. Courtesy of Russ Parsons, Los Angeles Times

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