Mango Cheesecake Ice Cream

Hello, Summer...

I've been missing from this space for months. It seems that writing dissertations takes up a lot of time. Even when there is lots of procrastination involved. In an ideal world I'd be telling you about the many, many new recipes I tested during this time. But not today. 

Looking through my archives I came across this photo from the end of summer last year. It was meant to make its' way into a post but somehow never did. How lucky to have found it now since it gave me a chance to do some more digging and come up with the recipe for this luscious ice cream. 

I first came across it when I was searching for ways to use up a large tub of Labneh (yogurt cheese) in my fridge. I had halved the recipe since I was skeptical and was in no way prepared for how delicious it was going to be. The addition of yogurt adds a smooth, rich flavor similar to cream cheese but contains far less fat making this a less guilty summery treat. I adapted the original recipe only in that I used  pureéd mangoes instead of strawberries. But having made it with both mangoes & strawberries and then just plain, without fruit pureé, we love all three versions equally well chez moi. 

I've got a batch already chilling in my fridge, ready to be churned. Meanwhile here's the recipe because I know you'll want to try it: 

Mango Cheesecake Ice Cream 

adapted from the recipe here

7.5 ounces (about 1 cup) Labneh or yogurt cheese (recipe here)

1/2 cup sugar

3/4 whole milk

1/2 cup whipping cream

1/4 tsp lemon juice

1/4 tsp salt

1 cup mango pureé

In a stand mixer, beat the cheese and sugar till smooth (around 2 minutes).

Add in the milk and cream and continue beating on medium till smooth. Mix in lemon juice and salt. Refrigerate for 4 hours or overnight. Churn in ice-cream maker, freeze at least 2 hours. 

Mango Pureé  :

1.5 Lb chopped, fresh mango

1/4 cup sugar (use more if your mangoes are not sweet)

Pureé the fruit and sugar together. Chill in fridge till ready to use. 

To assemble:

Add a thin layer of pureé on the bottom of your ice-cream container. Top with a third of your ice cream and gently swirl with a spoon. Repeat layers and swirl, ending with a layer of ice cream. 

How To Eat a Mango - Part 2

 
There is no civilized way to enjoy a mango. The sweet, juicy flesh and inedible skin make it a difficult fruit to eat without making a huge mess. And some would argue that getting all sophisticated about consuming mangoes takes away the fun of eating them altogether. And I agree.

But this post isn't really about how to slice and eat mangoes. It's about a cherished memory from an otherwise mostly forgotten part of my life: while I was growing up, it was an unspoken tradition that I would spend some time during the summer each year with my best friend and her family. One morning, during one of my visits at their home, Uncle A. (my best friends' father) asked me if I'd like to have Mangoes, Parathas (flat bread) and Lassi (yogurt drink) for breakfast. I couldn't wrap my mind around the combination of breakfast items - in fact, it was plain bizarre to me. But I was too curious to turn it down.

So we all sat around the breakfast table while Uncle A. showed me how to eat mango with parathas: take a bite of mango, followed by a bite from the paratha... Or scoop some mango flesh into a piece of paratha. Wash it down with a sip of sweet, frothy Lassi. It was strangely delightful. Eating mangoes all by themselves is delicious enough, making a meal out of them was an indulgent treat; the memory of which is heart-warming.

And so, this morning, I treated myself to a healthy dose of mangoes and remembrance of times past. I'm only sorry I didn't have my best friends, R & H to share it with this time around.

 Sweet Lassi 

1 cup yogurt
1/2 cup water
1/4 cup ice cubes
3 teaspoons sugar
a pinch of salt

Blend all the ingredients on high speed until the ice is crushed and the mixture is frothy. Pour into glasses and drink right away.

Mango-Almond Kulfi

I know what you're thinking, 'Mangoes again?'

I realize I sound mildly obsessed, working mangoes into every recipe possible. But it's August now, almost the end of mango season. And I'm reluctant to let go.

Since it's too warm to bake, I decided instead to experiment with making Kulfi. Traditionally Kulfi is made by cooking milk till it is reduced, but this 'cheats version' is ridiculously simple and very close to the real thing. Since the possibilities for playing around are endless, I worked crushed almonds and mangoes into this version. The result: fantastic, of course.

Give it a whirl!

Mango-Almond Kulfi

Add the following to a blender:

1 can (14-oz) evaporated milk
1 can (14-oz) sweetened condensed milk
enough whipping cream/half-and-half to make 1 liter
1 slice of bread, crusts removed
1/4 - 1/2 cup sweet mango
a handful of chopped almonds
1 heaped tsp cardamom, powdered  (or seeds from 8 - 10 cardamom pods, crushed)

Whiz everything together until blended. Pour into popsicle molds and freeze for 6 hours or overnight.

I sprayed my molds very slightly with cooking spray and dusted with ground almonds (used my coffee grinder for this) before pouring the Kulfi mixture in.

If you'd like to make a plain version, omit the mango and/or almonds. Personally I like it best the traditional way: with just chopped pistachios and cardamom.