Mangos are one of my very favorite fruits and when we lived in the Philippines I enjoyed them often. They grew on huge trees that would be totally loaded with fruit. They were so abundant and in the market we could buy a bag of them for hardly anything.
At the peak of the season we would see great black clouds of fruit bats flying in the early evening and they would devour the mangos on the trees. Mangos are also a favorite food of the monkeys, but still, we always had plenty of them to eat.
I know there are many species of mangos but in the Philippines I only saw the bright yellow ones that are sometimes referred to as champaign mangos. When ripe they are sweet, juicy and a real treat at any meal or snack. Dried mangos are another treat that is addictive to me and a bag of them does not last long at our house. These same species of mangos are sold fresh in grocery stores here in the United States and I have been buying mine at Costco.
Someone, and I really do not remember who it was, introduced me to mango “ice cream” and it is one of the easiest desserts to prepare. It is very simple, no sugar, no dairy, no preservative and no fat, just plain mango, frozen and processed in a food processor until it is thick, smooth and creamy. I promise, if you like mangos you will love this recipe, however, I am a little hesitant to even call it a recipe since there is only one ingredient.
Usually, how I prepare mango “ice cream” is to cut the mango seed out and place the haves on a plate or tray and freeze them. When it is frozen I run hot tap water on the peel side and then the peeling just slips off. Then it is cut in pieces and placed in the bowl of the food processor. The finished product is a creamy, sweet deliciousness and as good as any ice cream.
The recipe below is for removing the fruit from the peeling first, freezing it and then processing it. But…. in my opinion, the hot water trick is much more convenient. If you really want to get ‘easy’, Costco sells a good sized bag of frozen mango chunks but I like starting from scratch with fresh mangos so I can choose the really ripe sweet ones.
Mango "Ice Cream"
The sweet, creamy deliciousness of pure mango that is better than ice cream.
- 6 ripe mangos, allow one mango per serving
- Mint sprigs for garnish
- Hold the mango on its side and cut down on either side of the seed. You will end with two large halves and the seed.
- Place each half on the cutting board with peel facing down and cut the exposed flesh in a horizontal and vertical pattern.
- Invert the half and push out the chunks which can then be scooped out with a spoon.
- Place the mango chunks on a plate or tray and freeze solid.
- Remove frozen mango from freezer and place in the bowl of a food processor. Process until it is completely incorporated, smooth and creamy.
- Divide into serving glases, garnish with fresh mint sprigs and serve immediately.
NotesIf the mango is so frozen that it doesn’t blend well and clings to the sides of the processor bowl, let it sit for five minutes or so to thaw slightly and repeat the processing.