Mango Frozen Treats

It's May -- that means mangoes are in season in Taiwan! I tried two recipes side by side. The ice cream was preferred by one person, and the sorbet by the other 5. Everyone agreed that both were good. The mango flavor was stronger in the sorbet. The sorbet, which I forgot to take a picture of, was a little strange looking due to the green specks of lime zest throughout - but the taste really was delicious!

Mango Ice Cream **** [vegetarian]

• 2.5 c mango puree
• 1 1/4 c milk
  
• 1/3 c heavy cream
• 1 T fresh lime juice
• 3 T white sugar

1. Blend first 4 ingredients.
2. Add sugar to taste (depending on sweetness of mangoes).
3. If mangoes were chilled, then pour half into ice cream maker. Chill remaining half and make next day.

Variation: Add a pinch of salt.
Note: I used 1% but next time I would use whole, and less of it, and increase the amount of cream and mangoes.

Mango Sorbet ***** [lactose-free, vegan]

• 2 ai-wen mangoes, diced, chilled or frozen
• 1/3 c water
• 1/3 c sugar
• 2 T fresh lime juice
• lime zest

1. Bring water and sugar to boil in a small pot. Let cook until sugar is dissolved. Pour syrup into bowl and let cool.
2. Blend mangoes with lime juice and zest.
3. Add syrup to taste (I used 2/3 of the amount).
4. Pour into ice cream maker and stir until desired consistency.

Variations
Add fresh grated ginger or dark chocolate pieces or 1 T dark rum.


Haven't Tried Yet


Creamy Mango Sorbet
2-3 mangos
1/4 c sugar
1 c cream
[optional: 1 c ice]
[optional: a little salt]

Easy Mango Sorbet
2-3 fresh mangoes
1 c confectioner sugar (or to taste)
2 lemons, juice only

Notes
Mangoes not in season? Try strawberry froyo or sorbet.