Cooking Instructions
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Step 1
Peel, seed, and chop the
Mangoes (4)
. Measure out about 2 cups of mango.
Step 2
Transfer the mango to a heavy-duty blender or food processor and add the juice from
Lime (1)
,
Light Corn Syrup (60 mL)
, and
Salt (2 g)
.
Step 3
Blend or process until smooth. If the mango is particularly pulpy, pour the puree through a strainer to remove any fibrous pieces. You should have about 1 3/4 to 2 cups of mango puree.
Step 4
Add
Eggs (2)
to a medium mixing bowl. Beat
Granulated Sugar (150 g)
into the egg yolks until thick and pale yellow. Beat in the
Corn Starch (7 g)
and set aside.
Step 5
Bring the
Milk (120 mL)
,
Coconut Milk (120 mL)
, and
Heavy Cream (240 mL)
to a simmer in a medium saucepan.
Step 6
Remove from heat and whisk the hot milk into the egg mixture in a slow, steady stream until well combined.
Step 7
Pour the milk mixture back into the saucepan. Heat over low heat stirring constantly with a wooden spoon or whisk until mixture thickens. Don't let it boil or the eggs will scramble.
Step 8
Remove the custard from the heat. Set a strainer over a large bowl and pour the custard through the strainer to remove any egg solids. Let the custard cool slightly.
Step 9
Stir in the
Coconut Extract (2 mL)
. Add the mango puree and stir to combine. Cover the custard with plastic wrap and refrigerate until very cold or overnight.
Step 10
Stir the chilled custard before proceeding.
Step 11
Preheat the oven to 300 degrees F (150 degrees C).
Step 12
Place the
Sweetened Coconut Flakes (40 g)
onto a baking sheet in a single layer. Bake for 6 to 10 minutes until coconut is lightly browned. Remove from oven and set aside.
Step 13
Peel and seed the remaining mango and dice into 1/4" cubes - you should have about 1 cup of fruit.
Step 14
Freeze the ice cream according to your ice cream maker's manufacturer's instructions. When the ice cream is semi-frozen, add the toasted coconut and mango chunks to the ice cream and allow the machine to mix in the ingredients.
Step 15
When finished, the ice cream will be soft and ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours or overnight.
