First I just have to say that this post has taken me 5 days to put together because of issues with photos! It’s been really frustrating. For some reason Blogger/Picasa/Photobucket keep wanting to rotate my horizontal photos to be vertical. I have been trying for days to figure out how to get a certain picture to be rotated the right way. Unfortunately once I finally got it to work, it was so compressed that I can’t use it! TwitPic can upload it, what’s wrong with everything else?! Grrr, if I was someone who swore there’d be a lot that right now! Fortunately, this combo of ice cream and syrup is so good that it’s worth the work to share it with you. Also, this definitely confirms my plan to switch to WordPress, if I could just get it all put together faster! Now on to the food!
I remember having blood oranges as a kid and thinking they were the coolest fruit in the whole world. In fact I have a vague memory of the juice running down my chin and me using my best scary vampire voice to say “I vant to suck your blood orange!” Yes, I was a strange child. Anyway, I decided to get some at the store last week and play around with them. I also had some mangoes and as I was thinking about flavors decided that I would experiment with making ice cream. I’ve never made mango ice cream before but figured it couldn’t be all that difficult. I was right but I can think of a few things you might want to do differently. After turning the mango into pulp, you may want to push it through a strainer to get rid of the fiber threads. They didn’t bother me or Eric but it’s definitely not a typical ice cream texture every once in a while. Or Eric suggested keeping the mango in small chunks and mixing it in and using mango nectar/juice for the ice cream base. Also a good idea.
If you’re not sure about the blood orange syrup (which is delicious!) when we ran out of that we discovered it’s also good with chocolate syrup 🙂 Mango freezes very well, in fact if I think we’re not going to eat one before it goes bad (rarely happens) I’ll cut it up and freeze it. So this ice cream gets VERY hard after you freeze it, we usually microwave it about 20 seconds to scoop it because we’re to impatient to let it sit on the counter. This dish is a mix sweet and tangy that makes your tastebuds sing!
Mango Ice Cream
1 TBS lemongrass pulp
1 cup heavy whipping cream
4 egg whites
4 TBS sugar
Peel mango and cut into cubes. Using a blender (I used an immersion blender) or food processor, turn the mango into a baby food consistency. Add lemongrass pulp (I used the kind in a tube) and mix well. Pour in the cream and stir until mixed.
In a separate large bowl (Great if it has a spout!) beat 4 egg whites until frothy, and then beat in the sugar gradually. Fold in the fruit and cream. Freeze and mix according to your ice cream maker instructions.
Blood Orange Syrup
makes about 1/4 cup
1 blood orange
1 TBS sugar
1/2 tsp blood orange zest
Juice the orange. Add juice, sugar and zest to a small saucepan and bring to a boil. Reduce and let simmer for two minutes until thicker. Refrigerate and serve over ice cream.
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