Green Mango Ice Cream

Several Filipino food blogs have been raving about the Filipino green mango ice cream topped with sweet bagoong sauce. I love green mango shake and sorbet and ice cold green mango slices topped with bagoong (salty fermented micro shrimps) has been my favorite since forever. But shrimp/fish flavor and ice cream? Thanks, but I think I'll pass.

In my opinion, the Philippine mango varieties are the best, green or fully ripe. Unfortunately, they are not available here in the US. The only green mangoes we buy here come from Mexico. They are not very sour nor as flavorful as ours but I can't complain. At least they are available during summer for salads and fruit shakes.

I made green mango ice cream without using my ice cream maker because there wasn't enough space in the freezer for the bowl. The tart sweet ice cream may not be as smooth as store-bought or made with an ice cream machine but I still love it.

Green Mango Ice Cream
(without ice cream machine)

1 large green mango, cubed
¾ cup whole milk
3 tablespoons lemon or lime juice, frozen
½ cup sugar
2 cups very cold heavy cream, divided

• In a blender, blend mango, milk, lemon juice, sugar, and 1 cup heavy cream until smooth. Pour into ice cube trays and freeze until solid but not rock hard, about 1 hour. Transfer into a large bowl and beat with a paddle attachment on medium until smooth. Transfer into a shallow container and freeze for 1 hour. 

• In a medium bowl, whip the remaining heavy cream; set aside. Transfer the semi-frozen ice cream into the large bowl and beat on low until smooth. Add the whipped heavy cream and beat on low until very smooth. Place in containers and freeze for at least 4 hours before serving.