Mango Ice Cream {Vegan}
For Farzana’s birthday in November, we went for dinner to Brix and Mortar. It was a fixed menu, and we had choices of what we wanted for each course. The final course (dessert) choices were a panna cotta or a mango sorbet, and we all agreed the mango sorbet was the better of the two. I’ve been a bit obsessed with this ever since, and have been determined to reverse-engineer it. 
But first, some news!
I quit my job, and I’m taking a year-long “writing sabbatical.” Basically, while I loved being paid to do my creative work for the past year, I was both feeling pretty burnt out, and also missing my own personal creative work, like this blog and some other writing projects I want to focus on. So I applied for a year-long program at SFU called The Writer’s Studio, and I started classes this week! My goal is to write a novel, which is really different for me, but this novel will include recipes and food as well. Wish me luck!
Okay, on to the Mango Ice Cream!
Vegan ice cream, as I discovered the hard way while writing my first cookbook, is a challenge because the eggs and whipping cream (ie fat) are what make it creamy. Remove the fats and you have essentially flavoured ice cubes. One substitute that works well is full-fat coconut milk or coconut cream. What I did here was also add a little Bird’s Custard, which is one of my favourite vegan secret ingredients. It adds both a nice hint of vanilla and it also thickens your base. I also added a tiny bit of tequila to keep ice crystals from forming, but also, mango + tequila = BFF.
I made mine in my Cuisinart Ice Cream maker, but if you don’t have one, just pour the chilled custard into a shallow pan or loaf pan and allow it to freeze that way.
If you like, garnish this with a little Tajin spice or my current fave, put-it-on-anything Bee Mindful Hot Hunniee.
Mango Ice Cream {Vegan}
Equipment
- Ice Cream Maker
Ingredients
- 1 can mango pulp kesar or alphonso (850 gr)
- 1 can full fat coconut milk
- 2 tbsp Bird's Custard powder
- 1 lime
- 1 tbsp tequila
- pinch salt
- tajin seasoning or Bee Mindful Hot Huniee for garnish
Instructions
- Place the Bird's Custard into a medium saucepan and add the coconut milk. Whisk thoroughly to combine and then turn on the heat to medium. Continue to whisk till the custard comes to a boil and thickens.
- Add the mango pulp and whisk well to combine, again stirring till it comes up to the boil and gets thicker.
- Remove from the heat and pour into a bowl. Zest the lime into the custard mixture, then cut the lime in half and squeeze the juice into the custard as well. Add the tequila and a pinch of salt, and then whisk well to combine.
- Place in the fridge to cool down, about an hour.
- Freeze according to your ice cream maker manufacturer's directions. Mine took about 20 minutes in my Cuisinart.
- Remove from the ice cream maker into a container and place in the freezer to solidify.
- Serve with a sprinkle of tajin or a drizzle of Bee Mindful Hot Hunnie.
Video
@findbex Vegan Mango Ice Cream! 😍 🥭🍨 Let’s goooo! Full recipe link in bio. #vegan #plantbased #icecream #mango #mangoicecream #veganicecream #veganmangoicecream #foodtok #foodblogger ♬ Nice and Easy - Louis Adrien