Cookaholics Bulletin Board

I made this tonight and it came out very good. We barely got it scooped out of the ice cream maker and into the freezer to cure without eating half of it.

Adapted from David Liebovitz's Peach Ice Cream in The Perfect Scoop.

3 very ripe mangos
3/4 cup white sugar
1/2 cup heavy cream
1 cup crème fraîche
1 tb fresh lime juice
Pinch of salt

Puree mango flesh in the food process until liquid. In a 2c glass measuring cup, heat heavy cream and white sugar on low in the microwave until sugar dissolves, stirring often (or use a small sauce pan). Add to food processor with a pinch of salt; pulse to combine. Add crème fraîche, pulse to combine. Add lime juice, pulse to combine.

Pour into container and chill for 8 hours or overnight and then churn according to your ice cream maker directions.

That sounds delicious! I may have to make a smoothie based on that. Cheating, I know, but fast! I don't have any crème frâiche, but I do have heavy cream and buttermilk.

How funny, Lisa! I did the same thing with his peach recipe. My BIL always sends us amazing mangoes from India that I used. I probably used 5 or so alphonse mangoes per batch with sour cream and lime juice. Extremely good!

That's funny! Great minds think alike!

I am getting 9 lbs of organic mangoes from Azure Standard tonight. My daughter loves them, I'll have to make this for her.

Becca,

If you don't have crème fraîche in the house the original recipe was 1C heavy cream and 1/2C sour cream. I am sure it will be good either way!

--Lisa

I immediately started me some when I posted this.

Now I'm waiting for my mangos to ripen.

How big are normal mangos? I feel like mine are quite large. They are over a lb each.