Infusing dried mango with rum makes this a special ice cream treat.



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine dried mango and rum; set mixture aside to soak, turning occasionally, 2 hours.

  • Drain soaked mango in a colander set over a bowl. Cut mango into 1/4-inch dice, and set aside. Reserve rum for another use.

  • Cut fresh mango into large chunks, and puree in a food processor. Set aside.

  • Combine 1 cup cream and milk in a medium saucepan; bring mixture to a boil over medium-high heat. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on high speed until pale yellow and fluffy, about 2 minutes. Whisking, pour 1/2 cup of hot cream mixture into the egg mixture. Whisking, pour this new mixture back into hot cream mixture; whisk until combined. Cook until mixture coats the back of a wooden spoon, about 4 minutes. Remove from heat.

  • Using the electric mixer, whip remaining 1/4 cup cream until soft peaks form. Add whipped cream, rum-soaked mango, and mango puree to the hot cream mixture. Stir to combine and let cool. Freeze in an ice-cream maker according to manufacturer's instructions.

Cook's Notes

Dried mango can be found in most health or specialty-food stores. Make sure your fresh mangoes are very ripe.

Reviews (2)

7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I also skipped the dried mango in rum. I added a vanilla bean and recommend passing the mixture through a chinois before chilling, especially if your mangoes more fibrous. If using champagne mangoes, you might want to use three.
Rating: Unrated
I made this without the dried mango and rum. Tasted great and was a hit. Very creamy. I didn't sieve the mango puree so the ice cream had very small bits of mango in it and had some bite.