My apologies to folks on the east coast where it looks like Winter will never end with record-breaking cold. We expect to break some records in beautiful Bakersfield, California this week too… but for being hotter than ever! All this warm weather has got me thinking about refreshing treats,
and I reminded myself that I have some frozen mango chunks waiting to be made into something luscious.
This simple dessert is really one of my favorite treats to whip up… it’s easy to make a small batch. You will need frozen mango (you can buy frozen mango chunks in the market, or cut your own perfectly ripe mango up into cubes, place in one layer on a plate, and freeze for an hour. Once frozen put your mango cubes together in a freezer bag or container. So handy for making smoothies and naturally sweet treats), half and half (dairy free or not is up to you), and maybe a little sweetener.
I recommend using a food processor rather than a blender, even the high powered ones.You will get much better results, without so much stopping and pushing everything down, with a much nicer texture.
First, place your frozen mango chunks in the food processor bowl. To about 2 cups of mango, I would probably add about 1/2 cup of half and half. You can use ANY liquid you like, such as almond or other nut/seed milk, nondairy creamer, water, yogurt, juice. Obviously, the resulting richness and creaminess will vary with the liquid that you use. Add the liquid a few tablespoons at a time, so you use just enough to get it processing. Along with the liquid I like to add pine nuts. Why pine nuts? The flavors go so well together, it’s amazing! Also, because pine nuts are a very soft nut (they are actually not nuts, but pine seeds) they don’t make hard chunky bits in your ice cream, but will make soft chunky bits. If you want the flavor but not the texture, I would grind the pine nuts first, and then add the mango. Trust me, the flavors together are totally Wha!
Anyway, put your mango, liquid, pine nuts, and a drizzle of honey or agave nectar in the processor bowl, and pulse 4-5 times. Then take your spatula and swipe it around the walls of the bowl to scrape everything down toward the blade. Then process until smooth. You might need to to scrape down another time or two.
It is ready to eat as is. If you want to firm it up a bit, so it will scoop like ice-cream, put the processor bowl with mango cream in the freezer for about 20 minutes (don’t let it harden, not too long!). Then you can use a spoon or ice-cream scoop to make lovely servings.
A nice variation is to blend a few finely chopped mint leaves in with the mangos too. The flavors are great together!
This dessert can be whipped up in under 5 minutes.
Enjoy the bliss!!!