Mango Ice Cream with Mango Pudding

Desperately hanging onto the last remnants of summer, I whipped up a batch of Mango Ice Cream: rich, tropical, and refreshing! To make it even more of a treat, the ice cream was paired with Mango Pudding, equally rich and satisfying.

Mango Pudding is a dessert often served in Dim Sum restaurants, but it is extremely simple to make at home.

Mango Ice Cream

1/2 cup 2% Milk and 1/2 cup Heavy Cream
A pinch of Salt
3/4 cup Sugar
3/4 cup Alphonso (or Kesar) Mango Pulp
5 large Egg Yolks
2 cups Heavy Cream

1. Heat the milk, salt, and sugar in a saucepan.

2. Whisk together the egg yolks in a bowl and temper them by gradually adding some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and mango puree. Chill thoroughly and freeze in your ice cream maker according to the manufacturer's instructions.

Mango Pudding

Adapted from the recipe by Prasantrin at egullet.org

Yield: 12

30 oz Alphonso mango pulp (1 large can)
2c whipping cream
1-1/2c sugar
5-1/2c water
1 oz gelatine

Simmer gelatine, sugar and 3 1/2 cups water until the sugar and gelatine are dissolved. Mix the cream with 2 cups water and the mango puree. Add to the gelatine mixture.

Pour into a 13x9x2 inch pan, or in individual ramekins, and refrigerate.

You can use any combination of water and cream--I will often use 4 cups of cream and only 3.5 cups water. You can also increase the amount of mango pulp if you prefer a stronger mango flavour, and decrease the sugar if you prefer it less sweet. It's a very flexible recipe!