Soh, it’s happened. Mango season has arrived and either you have a mango tree, or you know someone who does, and soon you’ll have piles of mangoes and not enough mouths to eat them.
Upon moving to Guam I was told over and over about how eventually people would start giving me avocados and mangoes because they simply had too much for themselves. Coming from New York City, this seemed impossible to me.
With pandemic-induced social distancing and working remotely for my first year or so here, I had not yet experienced this particular brand of Guam hospitality – until this weekend, when a friend handed me a bag of roughly 16 mangoes on Saturday night.
I was overjoyed, of course, but then soontly forgot about them in my trunk upon arriving home. By the time I realized my mistake it was Sunday afternoon, and the mangoes had spent over 12 hours sweating in plastic bags in the heat. Oops.
Unfortunately, some mangoes were lost. They were split open, so soft their skin was translucent, and definitely not appetizing.
The ones that survived were soft and edible, but black spots were fast encroaching across their skins and it seemed unlikely that they would be good for long. So, how to eat them fast with just two people in a household?
Mango. Ice. Cream.
Listen, this is sunshine in a spoon. Using features editor Therese Padua Howe’s base recipe, I made my first ever batch of homemade ice cream and successfully saved a bunch of mangoes from slowly rotting on my counter.
Before we get to the recipe, there were a few things I learned throughout my experiment that I’ll share with you to save you the trouble.
First off, making ice cream requires a lot more lead time than I realized.
The ice cream maker bowl and the mixed batter both need to chill overnight in order to work, and then once it has churned the mixture needs to chill again in the freezer for an extended period of time.
Give yourself a couple of days to manage all that cooling off!
I only had about 10 small mangoes to work with, which resulted in about a cup of strained mango puree. This gave the ice cream a subtle mango flavor that at times felt overpowered by the richness of the cream itself.
I’d recommend using more mangoes if you have them to really bring the flavor out, or seeking out a recipe that uses coconut milk for a vegan version that will allow the flavors to shine a little more brightly.
Last thing to note – I used an ice cream maker because I have one and was curious, but you definitely don’t need one to make this recipe!
You can find more detailed instructions online, but the basics are that you’ll need to chill your whipping cream, sweetened condensed milk and mango puree.
Once everything is good and cold, whip or beat the cream until it forms soft peaks.
When it does, fold in the sweetened condensed milk and pureed mango, then freeze until it reaches desired firmness.
So, if you find yourself with a truckload of mangoes (or any other fruit, really), give making ice cream a shot!
It’s something a little out of the ordinary and the perfect addition to our sunny, tropical days.
Mango Ice Cream
- 2 cups (16 ounces) heavy whipping cream
- 1 can sweetened condensed milk
- 12 to 16 small to medium mangoes, diced
Clean and dice your mangoes. Add them to a blender and puree. Strain to remove any particularly fibrous bits. Once the mixture is strained, you should have somewhere between one and two cups of mango puree. Return puree to blender.
Add two cups whipping cream and one can sweetened condensed milk to the blender. Blend the ingredients together until the color is homogeneous.
Chill the batter thoroughly.
Following the instructions from your ice cream maker manufacturer, add the batter to the ice cream maker and proceed according to their directions.
Serve and enjoy!