Today’s entry is for a nice, seasonal ingredient – in Miami! Mangoes are everywhere and my neighborhood – Buena Vista East – is full of mango trees. These were ataulfo mangoes, small oval mangoes with a hook on one end. They are sweeter, smaller, and less fibrous than the more common Tommy Atkins mango.
@bouchon2 posted mango ice cream, and it sounded so good, I had to make it. But I wanted to do something a little different. So I looked for mango ginger ice cream recipes, and I found this one for mango ginger buttermilk ice cream at Laura Rebecca’s Kitchen. I just happened to have mangoes, ginger, and buttermilk in the refrigerator, so I was sold.
This does not require any cooking. It comes together quickly and easily.
I made it on a Sunday night, but I let it ripen in the freezer for 2 days, and then served it for a dinner party with my friends. It was so incredibly good. I don’t think I had ever had mango ice cream before, although I love mango lassi when I go out for Indian food. The buttermilk gave it just the right tang. And of course, buttermilk is low in fat, but still creamy.
Mango Ginger Buttermilk Ice Cream
Makes 1½ quarts
2 medium size ripe mangoes
¾ cup sugar
¼ cup agave nectar or honey
¼ cup fresh lemon juice (about 2 large lemons)
½ tsp. grated fresh ginger
1½ cups low-fat buttermilk
1 cup half and half
- Peel and pit mangoes. Place in a food processor (you know I used my Magic Bullet) and puree until smooth.
- Place mango puree into a medium bowl and add sugar, agave, lemon juice, and ginger.
- Stir to combine well, cover, and let stand for 1 hour
- If the mangoes were stringy, strain them into a medium bowl to remove any chunks or large fibers
- Add buttermilk and half and half. Whisk until well combined
- Transfer to ice cream maker and freeze according to manufacturer’s instructions. You may need to do this in 2 batches