Mango and Chili Pepper Ice Cream Without an Ice Cream Maker
Votes: 2
Time: 5 hours 15 minutes
Complexity: easily
Quantity: 8 tbsp. (2 l.)
Complexity: easily
Quantity: 8 tbsp. (2 l.)
The flavor of this ice cream will transport you to tropical countries, where mango is one of the most popular fruits, and local cuisine is unthinkable without spicy flavors. If you're not afraid of new flavors and ready to experiment with contrasting combinations, you'll love this ice cream. It's made with condensed milk and whipped cream, which create a stunning texture. Combine the milk with chopped mango, spicy jalapeño, and aromatic lime zest. Top with whipped cream and freeze. Serve with a pinch of red pepper and a squeeze of lime.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g frozen mango pieces, thaw at room temperature for 10 minutes
- 400 g of condensed milk with sugar
- 1 tsp vanilla extract
- A pinch of fine salt
- 1 jalapeno, seeded and finely chopped
- Zest of 1 lime + extra for serving
- 2 cups heavy cream, chilled
- Chili powder, for filing
- Special equipment: a chilled metal loaf pan measuring 22 x 12 x 7 cm.
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Recipes with similar ingredients: mango, condensed milk, vanilla extract, jalapeno pepper, lime zest, cream, chili seasoning
Cooking the dish according to the recipe:
- Puree the mango in a food processor until it's pea-sized pieces. Add the condensed milk, vanilla, and salt. Mix everything together, then transfer to a medium bowl and stir in the jalapeño and lime zest.
- Using a mixer on medium-high speed, beat the cream until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1 cup of the whipped cream into the mango mixture, then fold this mixture into the remaining whipped cream. Pour into a chilled metal pan, cover, and freeze until firm, about 5 hours. Serve garnished with a pinch of lime zest and chili flakes.
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