Mango Cardamom Ice Cream
Indians are an opinionated bunch. But most Indians refer to the Alphonso mango as the king of mangoes. The Alphonso mango has a sweet, rich flavor and smooth, buttery texture. Alphonso mangoes are primarily grown in the Western Indian states of Maharashtra, Gujarat, and Karnataka, and they have a strong reputation not only in India but also internationally.
Not all mangoes are the same. We have a distinct bias for alphonso mangoes,
but not all alphonso mangoes are the same either. Our preferences lead us to
Ratna, a particular producer that delivers an outstanding alphonso mango.
We’ve chosen to use both granulated cane sugar and jaggery which results in
a more complex arrangement with respect to sweetness than the single-note that
one type of sugar creates.
- Blend the jaggery, granulated cane sugar, salt and cardamom with the evaporated milk until completely dissolved.
- Add the heavy cream and mango pulp, blend until just combined taking care not to incorporate air into the mixture.
- Churn in your ice cream maker according to the machines instructions.
Ingredients:
600ml heavy cream
385g Ratna mango pulp
300ml evaporated milk
100g granulated cane sugar (adjust based on the sweetness of your mango pulp)
77g jaggery
2g cardamom (ground, without pods)
Pinch of salt