Total Time
8hrs
Prep 1 hr
Cook 7 hrs

Makes about 1 quart. Adapted from Roy Finamore's Tasty: Get Great Food on the Table Every Day. Recipe appeared on Chow.com.

Ingredients Nutrition

Directions

  1. For the caramelized mango: Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Cook, stirring, just until the caramel dissolves. Scrape the caramelized mango into a bowl, cover, and chill thoroughly.
  2. For the mango ice cream: Process the mangoes in a food processor until you’ve made a smooth puree. Add the lime zest and juice, sugar, molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the puree out a bowl, whisk in the cream, cover, and refrigerate for at least 4 hours.
  3. Freeze the ice cream base according to the instructions for your ice cream maker. When it’s just about frozen, add the caramelized mango. Continue to freeze until ice cream is firm. Transfer to a container with a lid, and let the ice cream cure in the freezer for at least 2 hours before serving.

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