The first time I had a mango was when I had a fruit platter for breakfast during a summer-long study program in India. I thought they were amazing so when I walked through the market area I bought one. I had no idea that eating a mango could be such a challenge! The mango was definitely not a fruit to eat as one would an apple! The core presents quite a challenge but don't be intimidated by them! Once you learn how to cut a mango you will experience a little bit of heaven with each bite!
I sure wish I had known about a mango splitter!!
I enjoyed the Mango-Chile Ice but I did make a couple of changes. I cheated and bought bags of frozen mango to equal about 7 1/2 cups. I also would recommend using an ice cream maker if you have one. I did not use mine and about the third time of taking this out of the freezer to run it through the food processor, I was wishing I had used it. Again, I cheated and did not do the last round through the processor. The consistency was fine so I didn't see the need. I also saw that two hours in the freezer was "beyond slushy", check in at 1 1/2 hours.
Bon Appetit, May 2011
6 large mangoes (about 5 1/2 lb) halved, pitted, peeled, diced (about 7 1/2 cups)
1 3/4 cups sugar
1/2 cup fresh lime juice
2 tsp lime zest
1/4 tsp ancho chile powder plus more (optional)
Set a strainer in a 13X9X2 inch glass baking dish. Combine half of all ingredients with 5 Tbsp water in a processor and puree until smooth. Strain mango mixture into dish. Puree the remaining ingredients with 5 Tbsp. water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, puree in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times.
Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.
Do Ahead: Can be made 2 days ahead. Cover and keep frozen.
I had the chile powder available for those who wanted to try a sprinkle or two. I also served brownies with the ice.
The mango ice was a great way to end the meal. It was a fun evening.
The Bon Appetit menu was a hit and worthy of repeating!!
I am participating in Make a Foodie Friend Monday at The Saturday Evening Pot.