If it seems like I’ve been posting a lot of frozen dessert recipes lately, well……that’s because I have. In this sweltering Florida heat, the less I have to turn on the oven, the better. Besides, ever since our house was struck by lightning a few months ago, my oven has been suffering from some quirky mood swings. Let’s just say that, like a hormonal teenager, it doesn’t always cooperate. So, I’m more than happy to post a recipe today for cool, fruity and delicious Mango-Blackberry Swirl Ice Cream.
In the backyard of our first house, we had two big, beautiful mango trees. During the growing season, they would be so swollen with fruit that their branches bowed under the weight. I didn’t care much for mangoes growing up, so I never paid attention to the fruit on those trees. Everyone else went wild over them, so for years, I just gave them away. Even then, there were a lot that were wasted. One day, I decided to give mangoes another try. Wow! I loved them! What a fool I was to have wasted them all that time? Needless to say, I didn’t give too many away after that.
One of the wonderful things about mangoes is their versatility. They are great in both sweet and savory dishes. Ever since my mango epiphany, I’ve used them in salsas, curries, crisps, salads and now, ice cream.
I decided to pair my mango ice cream with a blackberry swirl. I think that the two fruits go really well together. For the ice cream itself, I borrowed bits and pieces from several different recipes. For the blackberry swirl, I used David’s method from The Perfect Scoop. The end result was a really smooth, creamy and dense ice cream with ribbons of sweet, blackberry goodness running through it. A delightful way to beat the heat in the dog days of summer!
Sadly, when we moved into our new digs several years ago, we had to leave our beloved mango trees behind. Don’t worry, though. I’ve still got my sources for scoring luscious, ripe mangoes. And, I’m not telling!
This recipe is going to my good friend, Grace from A Southern Grace, for her Beat the Heat event. The deadline for submissions is August 8th, so you still have a couple of days left if you want to get in on the action.
Mango-Blackberry Swirl Ice Cream……………………………………………………… (Printable Recipe)
For the ice cream base:
2 large ripe mangoes, peeled, pitted and diced
2 tablespoons fresh lime juice
1/2 cup sugar
2 cups heavy cream
For the blackberry swirl:
1 pint blackberries
1/4 cup sugar
2 tablespoons cassis (The original recipe calls for vodka.)
2 tablespoons fresh lime juice
In a small sauce pan, heat 1 cup cream with sugar until bubbles start to form and sugar is dissolved. Remove from heat.
Puree mango, lime juice, and remaining cream in a food processor until smooth. Add heated cream/sugar mixture and mix well. Chill for several hours.
Freeze the ice cream base according to the instructions for your ice cream maker.
While ice cream is churning, make the blackberry swirl mixture. Combine all ingredients in a bowl. Mash and smush it all together. Chill until ice cream is ready.
Alternate spooning ice cream and blackberry mixture into a freezer safe container. Carefully swirl it around with the handle of a wooden spoon. Freeze until firm.
Makes about 1 quart.
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