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Author Topic: Chili lime mango ice cream  (Read 734 times)

thao

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Chili lime mango ice cream
« on: May 03, 2014, 10:30:39 AM »
Chili lime flavor mango Ice cream recipe

Very easy to make and taste great on a hot summer day. It actually taste pretty similar to the Lucas chili lime candy powder, that comes in the little jars, if anyone remembers them? A closer and fresher version would be ripe mango sprinkled with chili lime powder.

Makes 1- 1 1/2 gallon of ice cream
3-4 cups mango pulp(pureed/blended)
1 1/2 cups of orange juice
1/4 cup of lime juice
1 can of condense milk
1 quart of heavy whipping cream
1/2 cup of chamoy sauce
1 teaspoon of salt
1/4 cup of chili lime powder(I used tajin brand)
1-2 large mango cut into bite size chunks(optional)
1/2 cup of powder sugar
1. Peeled, chop and blend the mango pulp of 4-5 large mangoes into a puree or you can blend frozen mango cut pieces too.
2. Juice 3-4 very juicy fresh oranges and squeeze out 1 1/2 cups of juice or use store bought is ok too.
3. Juice enough limes to make 1/4 cup of juice.
4. Pour all those puree and juice and 1 can of condense milk + 1 teaspoon of salt into a large blender and blend till well mix.
5. Pour that mixture into a large bowl and set aside.
6. Now get another large bowl and pour the whole content of 1 quart of heavy whipping cream and 1/2 cup of powder sugar into that new bowl, use a whisk or hand held mixture and whip/whisk the heavy cream until it forms stiff peaks(by that I mean mix until the heavy cream until becomes solid forming and when you dip the whisk/mixture blade into the whip cream and pull up away from the bowl, it will not fall back flat and maintains it's shape(stiff peaks).
7. Set that bowl of whipped cream into the fridge.
8. Back to the mango and juice mixture bowl.
9. Measure 1/2 cup of chamoy sauce and 1/4 cup of chili lime powder and pour and mix it into the mango puree/juice bowl until well combine.
10. Take out the whipped cream bowl and slowly add some whipped cream into the mango puree bowl a little at a time and fold, not stir and mix the two ingredients together until all the whipped cream is used and well combine into the mango mixture.
11. This is optional, cut/peeled 1-2 ripe sweet large mango into little bit size chunks and also fold this into the well combine mango/whipped cream mixture. Just be careful not to over fold/mix, because you can cause the whipped cream to deflate and cause the mango mixture to become kinda flat.
12. The easiest, but longest step, pour the well combine mango/whipped cream mixture into a large container/old ice cream bucket(might need 2 buckets, 1 gallon size and a smaller size bucket, since this makes just a little more than 1 gallon of ice cream)
Freeze 6+ hours to over night, till firm, then take out let thaw just a bit if too firm/hard, till scoopable and serve as you wish.
You can use an electric or hand held cranking ice cream machine too, if you have one for faster results.






 

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