This post starts a series dedicated to mangoes. It also marks one year of blogging: yes, it’s my first blogversary! One of my first posts was dedicated to mangoes. More exactly our local mangoes, from Merritt Island. What better way to celebrate one year than featuring a delicious tropical fruit? This mangoland series will be spread for about a month, with a new mango recipe on each post. Consider it like a show where the mango is the star, playing a new character on each episode. So, stay tuned for more mangoland. To open this series, I present you an extra creamy mango ice cream. Besides being gluten-free and eggless, it has only three ingredients. Easy peasy! And it can be made with or without an ice-cream maker. Plus, since some of you ask me on Twitter for tips to cutting up a mango, I included a “how to cut a mango” image tutorial at the end of this post. Don’t forget to scroll down.
Mango. This stone fruit has its etymology roots on the Portuguese word “manga” (yes, even the mangoes have the Portuguese finger on it), derived from Malayalam language. Portuguese explorers found the aromatic fruit tree in Kerala, an Indian state on the Malabar coast of southwest India. It was in the city of Calicut, in this state, that Vasco da Gama in 1498 completed a sea route to India. The mango was exchanged for some spices and brought to Europe, making it extremely popular, and it was successfully introduced in Brazil, Angola and Mozambique and other tropical countries.
This fruit can vary from color yellow, orange, red and green, being more reddish/orange on the side that receives direct sunlight and more yellowish or greenish on the side that has indirect sunlight. Normally, when the fruit is not yet mature, their color is green, but it depends on the crop. Generally, mangoes are ripe when they are soft to the touch, like a peach or nectarine. The pulp is juicy and very tasty, in some cases fibrous, sweet, enclosing a single large flat oblong pit in the center. A fresh mango contains about 15% sugar, 1% protein and significant amounts of vitamins, minerals and antioxidants, like vitamins A, B and C. Thanks to the presence of iron, it is commonly indicated for treatment of anemia and is beneficial for pregnant women and menstrual periods. People suffering from cramps, stress and heart problems, can benefit from high concentrations of potassium and magnesium. In India, where the mango is the national fruit, it is believed that this super fruit helps stop bleeding, strengthen the heart and bring benefits to the brain.
From June to September it is mango season in Merritt Island, Florida. Here we can find a wide variety of this local fruit, diverging in size, shape, quantity of fiber and taste. On our last trip to get mangoes, we brought Jumbo, Haden, Royal Purple and Sunset and these are mostly fiberless. In taste, for instance the Haden is sweet and tangy while the delicate sunset is more mild, almost tasting like a coconut. The little Royal Purple has a grape touch. At the stand there was a list with more than 20 different varieties grown in this area. The stands selling the fruit are easy to find in this island, connected with the mainland by the Crawlerway, forming a peninsula. Along the roads, there are signs guiding to the stands. But if you just let yourself go, enjoy the beautiful landscape and calmly follow the aromatic bouquet that soon will present you the numerous fruit trees. Now, you just need to reach your hand and touch the king of fruit.
Enjoy this mango ice-cream and I’ll be back soon with another cold dessert, perfect for summertime.
Mango Ice-cream (only 3 ingredients)
Preparation time: 30 minutes
Frozen time: 4 hours
2 cups of mango purée
1 can (14 oz) sweetened condensed milk
1 pint heavy whipping cream
Transfer to a freeze-friendly recipient and freeze for about 4 hours.
Tip to still end up with a luscious ice-cream without using the ice-cream maker:
Whip the heavy cream in a mixer until soft peaks form. Mix the sweetened condensed milk with the mango puree in a blender and softly fold it into the whipped cream, using a spatula to incorporate well or just stirring once (stir position) in the mixer.
Transfer to a freeze-friendly recipient and freeze for about 4 hours. Et voilà!
How to cut a mango (tutorial):