Mango Cayenne Ice Cream

 

 

I’m all about the ice cream.  If I could live in a relatively healthful manner and just eat ice cream, that would be my idea of heaven.

I used to like savory food more than sweet, but as I’ve gotten older I’ve developed more of a sweet tooth.  But now and then I like my hot and spicy food too.  This recipe gives me both.

My friend Jude sent me the link for this recipe, because we had just had a mango salad and  mangos were on our radar, and she knows that if it says “spicy”, I’m going to love it.  I am also very, very fond of salt on sweet, and this ice cream is garnished with chunky sea salt.  I knew this one would be a winner.

For this you will need an ice cream maker.  I don’t use mine too often, but I keep the work bowl in the freezer for just such an occasion as this.  I had most of the ingredients on hand, and it came together beautifully.

Mango Cayenne Ice Cream (from Chin Deep)

1 (14 oz.) can full fat coconut milk, chilled in refrigerator
2 perfectly ripe mangoes, peeled, pitted and sliced
1 large banana, peeled and sliced
juice of 1/2 large, juicy lime
1/3 cup raw honey
3/4 teaspoon cayenne pepper
fresh mint leaves (garnish)
coarse pink Himalayan sea salt (garnish)

Place coconut milk in a large mixing bowl. Place mango and banana in the bowl of a blender.

 

Puree until smooth and add fruit puree to coconut milk in bowl. Add lime juice, honey and cayenne. Whisk until smooth and evenly blended. Pour into an electric ice cream maker and freeze according to the directions that come with your machine. (I allowed mine to go for 1/2 hour.) Transfer ice cream to a container with a tight fitting lid and place in freezer until ready to serve.

Garnish with fresh mint leaves and a sprinkle of the coarse, pink, Himalayan sea salt.

 

 

Note on my changes: I used mangos from a jar, because that is what I had–I used one 20 oz. jar, drained.  I did not have a large, juicy lime to use half of, but I did have a shriveled dryish lime, so I used the whole thing.  I used the entire complement of cayenne, but if you’re squeamish or wimpy you can reduce the amount.  I used red sea salt instead of pink, because the color of the pink didn’t stand out.  I don’t think it matters, taste wise.