Roasted Mango Rum Buttermilk Ice Cream

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I don’t usually look up mango recipes online, but whenever I have a lot of one particular fruit in my fridge then I try to come up with a new recipe that brings out its natural flavors. I made a marvelous Mango Lime Curd spread two weeks ago, so I decided to go in another direction and make a boozy tropical ice cream that reminds me of frozen summer cocktails on the beach.

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The process of roasting the fruit at the beginning of the recipe reduces its water content and caramelizes its natural sugars, therefore packing in an intense mango flavor. I also added a generous amount of rum in the ice cream base because alcohol lowers the freezing point and keeps the ice cream very creamy and easy to scoop without any ice crystals. The result is a rich, luscious, and incredibly addicting mango rum ice cream that is nearly impossible to just have just one spoonful.

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What I love about this recipe is that you can substitute the mangoes with any other seasonal fruit like cherries, peaches, blueberries, strawberries or apricots.
Recipe adapted from Sweeter off the Vine: Fruit desserts for every season.

Ingredients:
1.5 pound (700g) peeled and sliced mangoes
1/3 cup (75g) granulated sugar
1½ Tbs rum

2 Tbs light honey
1/4 cup rum
1 tsp lemon juice

1 cup (240ml) buttermilk*
1/2 cup (120ml) heavy cream
1 tsp vanilla extract

*Substitute by combining 1 cup milk with 1 Tbs of lemon juice or white vinegar. Let stand for 10 minutes until thickened.

Directions:
• Pre-heat oven to 400°C (200°F). Line a baking sheet with parchment paper.
• In a small bowl, toss the mango slices with the sugar and rum, and transfer to the lined baking sheet.
• Bake the mangoes for 40 minutes, until bubbling. Take out of the oven and let it cool to room temperature.
• Transfer the mixture to a food processor or blender with the honey, rum, and lemon juice. Blend until smooth, and pass the mixture through a fine-mesh sieve over a large bowl to remove any fibers.
• Stir in the buttermilk, heavy cream, and vanilla extract then chill the mixture for 4-12 hours in the fridge. When the mixture is cold, freeze in an ice cream maker according to the manufacturer’s instructions.
• Transfer to a freezer safe container, cover, and freeze until firm – at least 5 hours. Keeps for 5-7 days.

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Mango Lime Curd

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This smooth and luscious mango curd is perfect for topping tart slices, spreading on toast, or just serving it on the side with pastries. The sweetness level totally customizable, and it depends on how sweet the mangos are. Personally, I like a curd that’s tart and not too sweet. Store the curd in the fridge for up to two weeks, or freeze for up to a year.

Recipe adapted from Smitten Kitchen

Ingredients:
425g mango slices
¼ to ½ cup light honey (depending on how sweet the mangoes are)
¼ cup lime juice
Zest of one lime
Pinch of salt
4 large egg yolks
55g butter (¼cup) unsalted butter, cut into small pieces

Directions:
• Puree mango slices, honey, lime juice, zest and salt in a food processor, scraping down the sides of the bowl occasionally.
• Add yolks and puree 15 seconds longer. Strain through sieve set over large metal or glass bowl, pressing on solids with the back of spatula to release as much puree as possible. Discard solids in sieve.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk the puree until thickened for 12-15 minutes.
• Set the bowl on a moist towel and whisk in butter 1 piece at a time. Transfer to a glass jar, cover and refrigerate.