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Well, hello! Thanks to all of you who voted for my How To Cut a Mango Video, I’m happy to be your Mango Mentor because I can’t think of anything tastier than biting into a fresh, ripe mango. So every other month for the next year, we’ll be chatting mangos with recipes I’ve worked up for you like today’s Mango Coconut Milk Ice Cream.
Along with being your brand spanking new Mango Mentor, I’ve got another exciting new position in my life. My husband and I recently took over the management of a 130-acre piece of farmland in Moorpark, CA. Unfortunately, we can’t grow mangos here at Apricot Lane Farms because the climate is a bit too temperate, but I hope to incorporate other items from our farm into these recipes, because reaching outside to grab an ingredient is quite simply – the best!
In honor of our just meeting each other, I thought I’d share my very favorite mango recipe, which is dairy-free and one of the most flavorful ice creams I have ever eaten. Both my mom and I have made several coconut milk ice creams in our day, and we’ve found that there isn’t another fruit out there that makes this recipe as delicious as the mango. Something in its texture makes it the absolute most perfect ice cream ingredient.
The eggs you’ll see in the pictures below not only make this ice cream the creamiest delight you’ll ever put in your mouth, but they also came from the farm! I was even short one egg, so I had to nudge a hen off her roost to steal it. She was not happy and certainly let me know it. I’ll be sharing that story on my blog Organic Spark, so please do stop by to hear more.
Well, it’s very nice to meet you, and I’d love to hear back from you. Let me know if there’s a mango recipe you’ve been craving or a favorite recipe you like to share with me! Sharing food stories is one of my favorite ways to get to know new friends.
Coconut Mango Ice Cream
I suggest using the measurements on the side of the blender to make sure the mango puree does not exceed 2 cups. If it does, remove the excess, save and use in future smoothies or as a topping for warm breakfast oatmeal.
3 medium-sized mangos
6 egg yolks
1 tbsp vodka
2 tsp coconut flavoring
1/8 tsp sea salt
½ cup raw honey
1 can organic whole coconut milk
Cut the mango meat from the pit and cube.
Place fruit in a high-speed blender. Puree to garner 2 cups, no more.
To the blender, add eggs, vodka, coconut flavoring and sea salt. Pulse to combine.
Add honey and blend to combine. Finally, add the coconut milk and blend until all ingredients are well combined.
Pour mixture into an ice cream machine after it is running. Allow the mixture to freeze. Pour into an airtight container and freeze.
Molly Chester, from Organic Spark