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My, That Was A Yummy Mango Ice Cream: Time for the weekly (as in, there was one last week and there's one this week) ice cream recipe. The latest addition to the cookbook harnasses the great taste of mango for the most Roguelike ice cream yet (slime mold ice cream not forthcoming). If I had the Ben and Jerry's marketing sense I would call it "It Takes Two To Mango" or something, but instead I have a obsession with obscure nerdish in-jokes. (Note that my conception of having "marketing sense" is merely to be obsessed with obvious mainstream in-jokes.)



Put the diced mango and the ginger into a bowl with 1/4 cup of the sugar. Cover it and let it macerate for an hour or two, then apply a couple squirts of lemon juice.

Heat up the milk and the cream, blah blah blah. Stir up the mango/ginger concoction and pour in the dairy and the citrus juice. Add all of the other ingredients and stir. Let it cool, put it in the ice cream maker, and mango!


I did not have any cardamom, saffron or almond because I have a bad habit of making up these ice creams when I'm in Trader Joe's and purchasing only the main ingredients, in this case mango and ginger (not that Trader Joe's is likely to have cardamom or saffron). However, Sumana's mother says they are mandatory.

I heard from various sources that freezing ice cream makes it less sweet because the cold deadens your taste buds. Well, it must also do something else because the mixture for this recipe and even the freshly churned product tastes sort of bland, not like mangoes and with a weird aftertaste; but the frozen ice cream itself is very good and mangoey (still a tiny bit bland without the spices, though). I'm interested in hearing how this happens.

Each mango conceals an enormous pit, ready to spring out at you. If you have never cooked with mangoes before, beware! Even experienced mango wrasslers are sometimes overcome by the size of the mango pit and thrown to the linoleum. OK, I just made that part up. But mangoes do have very large pits.

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