Mango Ice Cream

     Last week, I was really excited to share my blackberry ice cream recipe, but that was before I tried mango.  Don't get me wrong, the blackberry is still delicious, but this mango flavor is my new favorite thing. Unfortunately, a lot of Americans are unfamiliar with mangos, but they're actually the most consumed fruit worldwide. Ironically, I fell in love with mango ice cream when I was in Germany! This ice cream is like eating a tropical island, which come to think of it may or may not sound that appealing, depending on how literal you want to be. But it's good, trust me. The method to make this is almost the same as my other ice cream recipe and does still require an ice cream maker.

INGREDIENTS:
3 ripe mangos
2/3 cup sugar, divided
1/2 cup whole milk
1 cup heavy cream
2 egg yolks (pasteurized recommended)
juice and zest of 1 lime
1/2 teaspoon vanilla
tiny pinch of cinnamon
4 drops red food coloring (optional)

DIRECTIONS:
1. Peel and chop the mangos into cubes. Look out for the large seed in the center.
2. In a small pot, boil the mangos with the 1/3 cup sugar for 5 minutes until it dissolves.

3. Puree the mango in a blender.
4. In a medium pot, mix the egg yolks, milk, and other 1/3 cup sugar. Heat on low for 5 minutes, or until it just starts to boil. Stir constantly, so the eggs don't cook.

5. Strain this custard to remove any accidental scrambled eggs.
6. Return the custard to the pot and add the cream, vanilla, cinnamon, food coloring, and lime juice and zest.  Continue to heat on low and stir for 3-5 minutes.

7. Chill the mixture in the fridge for 2 hours.
8. Run it in your ice cream maker according to the manufacturer's instructions. Then freeze it in a sealed container for at least 4 more hours before serving.

Enjoy! And come back tomorrow to learn how to make vegetables more fun!