Fresh Mango Ice Cream With A Tropical Fruit Relish
Homemade mango ice cream served over a mango puree and topped with a tropical fruit relish of diced mango, papaya, pineapple, kiwi, mint, and coconut.
Ingredients
- 2 lb chopped fresh mango
- 3 cup sugar
- 0.5 cup water
- 1 quart cream
- 8 whole egg yolks
- 0.5 cup small-diced mango
- 0.5 cup small-diced papaya
- 0.5 cup small-diced fresh pineapple
- 0.5 cup small-diced kiwi
- 2 tbsp chiffonade of fresh mint
- 0.3 cup toasted coconut
Instructions
- 1
In a saucepan, combine the chopped mango, sugar, and water. Over medium-low heat, simmer for about 5 minutes to infuse flavors. Remove from heat and cool completely.
- 2
In a food processor, puree half of the mixture until smooth. Set aside. Pulse the remaining mango mixture until lightly chunky. Set aside.
- 3
In another saucepan, bring the cream to a gentle boil. Whisk the egg yolks together, then whisk in 1 cup of hot cream.
- 4
Slowly add the egg mixture back to the cream in a steady stream. Continue cooking for 4 minutes, stirring occasionally.
- 5
Remove from heat and stir in the chunky mango mixture. Cool completely, then process in an ice cream maker per manufacturer directions.
- 6
In a small bowl, toss the diced fruit, mint, and coconut together.
- 7
To serve, spoon the mango puree in the center of each dessert bowl. Place a scoop of ice cream in the center and spoon the relish over top.