A longshot, but does anyone have a T&T recipe for Mango Ice Cream? Please don't send me to Google -

I have no T&T recipe, but I will give you the benefit of my experience with this.

Whatever recipe you follow, make sure you heed the advice to strain the mango puree through an appropriately fine sieve in order to get the fibrous stuff out before it goes into the custard mixture.

One comment from a get-together I attended where the mango was not properly sieved: "I don't like ice cream with cat fur in it!!!". And that was from the cook who made the ice cream!

Michael

 
Not ice cream but "gewd" REC: Mango, Orange & Lime Granita

Mango, Orange & Lime Granita

16 ounces fresh orange juice
Juice of 6 limes
2 peeled and chopped mangoes
¼ cup Cointreau
Zest of 2 oranges

In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granite and serve in tuile bowl. Garnish with fresh mango slices and orange zest. Yield: 8 portions

 
Rec: Processor Mango Sherbet, not really ice cream but very fruity and easy.

This is from the old Cuisinart Magazine from the '70's. I've made this many times and many variations of it using other fruits such as frozen peaches, strawberries and raspberries (very seedy). It's delicious, fast and so easy. I usually stick the whole thing in the freezer for half an hour or so and reprocess briefly before serving. I've only made it with fresh mangos and weigh the chunks to have about 20 ounces.

Mango Sherbet (Sorbeta de Mango)

Most Tex-Mex restaurants offer refreshing mango or pineapple sherbets for dessert. This recipe is a real joy because you can make it quickly and easily in a processor.

1-lb-4-oz can mangos, or 4 or 5 ripe fresh mangos and 1/2 cup sugar

1 teaspoon pure vanilla extract

1/2 cup heavy cream

Freeze the unopened can of mangos until solid - about 6 to 8 hours. If you use fresh mangos, peel, seed and cut them into 1-inch chunks. Sprinkle with the sugar, seal in plastic bags and freeze for 6 to 8 hours.

Run warm water over the frozen can of mangos. Open both ends and push one end to slide out the contents. Cut the frozen mango with juices into 1-inch chunks.

Insert the metal blade in the processor. With the machine running, drop the frozen chunks of canned or fresh mango, a few at a time, through the feed tube. If some pieces remain whole, turn the machine off and on a few times; continue processing until the mango is light and snowy - about 1 minute.

With the machine running, add the vanilla and pour in the cream until the mixture is of sherbet consistency; serve immediately.

Or freezer-store. After 3 or 4 hours in the freezer, the sherbet becomes too hard to serve as is. Divide the mixture into two batches and cut each into chunks. Fit the processor with the metal blade; with the machine running, drop the chunks of one batch, a few at a time, through the feed tube and process until of sherbet consistency. Repeat with second batch.

Makes six 1/2-cup servings.

 
Same idea, even easier IF you have a masticating juicer (like Champion)

Just process frozen chunks of mango and get perfectly pureed frozen mango "cold stuff". Works with strawberries, blueberries, bananas, cantelope...anything with mass that can freeze.

 
T & T Mango Ice Cream from Barbara Tropp's China Moon Cookbook

I have made this many, many times, it is delicious!! It's very good after Chinese or Thai food.

Mango Ice Cream

6 to 8 tablespoons sugar
1 very large fragrant mango (about 1 pound)
2 cups half-and-half
3 to 4 teaspoons freshly squeezed lime juice
1 teaspoon dark rum (optional)

1. Put 6 tablespoons sugar in a food processor. Holding the mango over the workbowl, remove the peel with a sharp paring knife and discard, then cut the soft flesh from around the seed and let it plop directly into the workbowl along with all of its juices. Process the sugar and pulp to a puree.
2. Add the half-and-half and process to blend. Taste and adjust as needed with an additional tablespoon or more of sugar until the mixture tastes a bit too sweet (the mixture should taste a bit too sweet at room temperature if it is to taste perfect when frozen). Run the machine after every small spoonful to incorporate any extra sugar.
3. Add the lime juice in teaspoonfuls until the flavor rounds on the tongue. Stir in the rum if you wish to further deepen the flavor.
4. Freeze in an ice cream maker according to manufacturer's instructions. Store with a piece of plastic wrap pressed directly on the surface. Let soften slightly before serving.

My note: This is typed as written in the cookbook and I have always made it this way without straining the mango. I have never noticed any stringy stuff in the ice cream but then we always gobble it down so fast after it's made, maybe we don't notice the strings! LOL!

 
Thanks, Curious, sherbet sounds good too. I haven't had sherbet in years. I like

that's it's sort of in between ice cream and sorbet, with a creamy texture, but much less fat than ice cream.

 
Not looking for sorbet right now, but that's the same recipe I posted here a little while ago!

 
Thanks for the welcome Meryl, although I did previously post (infrequently) as Susie_MI, >>>>>>

since we've moved to Colorado, I wanted to change my screen name but couldn't figure out how to change it in my profile, so I just re-registered.

Marilyn, I would have loved to have gone to the restaurant since I love all the recipes in the cookbook.

 
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