Mango Strawberry ice cream
Mangoes and strawberries are each delicious on their own, but guess what? – they are also great when combined! Surprise your taste buds and explore an ice cream flavour blend of the more uncommon kind!
Of mangoes and strawberries
Avid readers knows that I have a soft spot for both mangoes and strawberries. Not that this makes me particularly unique – the mango is cherished even by gods , and the strawberry flavour is consistently found on most “top 10”-lists of popular ice cream flavours around the world. As is usually the case with fruits and berries, they are healthy, nutritious and generally good for you too! While this blog already has a number of mango and strawberry recipes, the time has now come to combine the two into one!
In order to preserve the freshness of the fruit flavours, I have opted for a fresh dairy base (= the un-cooked Philadelphia- or American style of ice cream). This means that all you have to do is to purée the fruits and mix that purée with the dairy: the base should be ready for churning!
The Base – start with the fruit
While this basically is about puréeing all the fruit and blend it with the dairy, it is recommended that you start by cutting up the strawberry. Then sprinkle the pieces with some sugar and let them macerate for at least half an hour or so.
Macerating the strawberries by sprinkling them with sugar and letting them sit for a while will bring out more of their flavours.
In the meantime, you can peel and cut up the mango!
Once all the fruit has been puréed (a handheld mixer would help you with that), we’ll just mix the two purées.
Sure, you can of course purée both the mango and the strawberries at the same time. But then, this picture would not have offered such a nice contrast 😉
Now, it is time to add the dairy! I use cream and some crème fraîche. Instead of the latter, you could also use some natural yoghurt (á la Greek style, and preferably with a sufficiently high fat-content to help stabilise the ice cream) or other similar types of sour cream. While the fat content is important for the overall consistency of the ice cream {this goes for all ice creams, but all the more so for egg-less Philadelphia type bases], the main purpose of adding something slightly sour and refreshing to the cream is a matter of taste!
For a more interesting overall flavour, add some tangy creme fraiche to the base
Next, we will add the remaining sugar, including any inverted sugar we’ll be using. Mix it all well together.
The base, the inverted sugar (the slings) and some left-over mango purée … a final blending, and the churning can begin.
Now for the final step – churn the base in your ice cream machine (or still-freeze in your freezer, using the advice provided here)!
Freshly churned mango strawberry ice cream
Still some ice cream left but it is going quickly …
When delicious flavours unite and surprise
The testers were unanimous – the mango strawberry ice cream is great!
The combination of strawberries and mango turned out to be a great flavour experience. The blend is difficult to describe – it is neither strawberry, nor mango but one thing is clear: it is great! The happy testers quickly made short work of their portions, eagerly asked for more, and had a good time trying to identify the flavour.
So, in short, a perfect and slightly original summer treat for the adventurous (or when you’ve grown tired of strawberry-only ice cream 😉 )
Mango Strawberry ice cream
Ingredients
- About 200 gram strawberries
- 1 medium-sized mango, peeled and cut in pieces
- 125 ml (about 1/2 cup) sugar
- 400 ml (1.7 cup) cream
- 100 ml (about 2/5 cup) crème fraîche
- pinch of salt
- optional: 1-2 tablespoons of inverted sugar, like glucose or agave nectar
Instructions
- Wash, peel and cut the strawberries. Sprinkle over some of the sugar and let the berries macerate for a little while.
- Peel and cut the mango.
- Purée the mango and the strawberries, combining them into one purée.
- Mix the cream and the crème fraîche well, then blend it with the fruit purée.
- Add the remaining sugar(s) and the salt. Whisk well.
- Churn in your ice cream machine or still-freeze using your freezer.
