Tuesday, June 21, 2011

Mango Ice Cream

For my birthday my lovely girl friend signed us up for a cooking class at CulinAerie. The class we took was on Indian summertime favorites. If you're looking for a place to take a cooking class in DC, I would highly recommend them. The staff and the instructor were very knowledgeable and helpful and the facility was excellent. The dishes we made included raita, green chutney, vegetable samosas, lamb kathi rolls and butter chicken (murg makhani), all of which were very good. The highlight though, was an amazing mango ice cream.

This mango ice cream recipe is incredibly simple, but remarkably good. The result is smooth and creamy with a rich mango flavor. The key to the recipe is to use Alphonso mango pulp, rather than diced or pureed mangoes. This is a somewhat obscure product. You probably won't be able to find it at your local supermarket, but its available online and in some Indian markets. I found it at the Indian A-1 Grocery store in Arlington, Virginia.

The there are only three ingredients in this recipe:
One 30 ounce can sweetened alphonso mango pulp
One 14 ounce can sweetened condensed milk
One 8 ounce package extra creamy cool whip.

As you can tell from the ingredient list, this is not a healthy recipe. All you need to do for this recipe is mix the ingredients together in a large bowl, pour them into your desired container and freeze them for about 7-8 hours (or as necessary).
(I didn't mean to include my TV remote in these photos. Having ESPN on in the background while I cook makes me feel manlier about running a food blog.)

The Finished Product

And once again, Sawyer attempting to disrupt my food photo shoot.

1 comment:

  1. This recipe is so good…n’ the snaps look so gorgeous…i recently made some Mango Ice Cream really liked that too…will
    try this the next time arnd.http://www.apexmatch.com/fruitpulp.html