Mango Ice-Cream with coconut cookies

Mango Ice-Cream with coconut cookies

Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
This makes the most heavenly ice cream you will ever taste, kid you not! For all you people that enjoy food, go out and buy yourself an ice cream maker! There is no ice cream that you can’t make yourself, plus it is super fun for the kids and probably healthier than most novelty brands. Only has 6 ingredients – and you can pronounce them all!

Ingredients

  • 1 cup Champagne® mango (pureed)
  • 2 cups heavy cream
  • 3 eggs
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1 cup heavy cream (whipped to a stiff peak)
  • 14oz sweetened coconut (shredded)
  • 1 cup cashews (chopped)
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 14oz sweetened condensed milk
  • 4 tablespoons Coco Lopez or cream of coconut
  • 1 teaspoon vanilla extract
  • 2 egg whites

Directions

Ice-cream:
Step 1 In a thick bottomed sauce pan, heat the 2 cups of cream and mango puree just to a simmer, then remove from heat.
Step 2 Next whisk together the eggs, yolks, vanilla and sugar in a medium d bowl. Slowly, and little by little, whisk the cream/mango mixture into the egg mixture until fully incorporated. Tip: place a wet towel down under the bowl like a nest to keep it from moving around).
Step 3 Put the mixture back into the sauce pot and stir on medium heat y until the mixture starts to thicken. It should be thick enough to coat the back of a spoon. If lumps appear, don’t sweat it. Strain mixture through a fine mesh hand strainer into a mixing bowl and place in the refrigerator to cool down approx 3 hours or you can pre-make the mix the day before.
Step 4 When mixture is completely cool, add to your ice cream maker and spin for15 minutes. Add the whipped heavy cream and spin for an additional 10 minutes. Store in the freezer until it is ready to serve.
Cookies
Step 5 Heat oven to 350 degrees.
Step 6 In a large mixing bowl, combine all the dry ingredients until everything is evenly distributed. Next, stir in the condensed milk, Coco Lopez and vanilla extract.
Step 7 Finally whisk the egg whites to a stiff peak and gently fold into the mixture. The batter will be fairly sticky, but no worries - all you have to do is gently scoop small balls of the mixture on to a baking sheet lined with parchment paper or wax paper.
Step 8 Bake on the center rack of the oven for 20 to 25 minutes or until golden brown. Let them cool completely before serving them or they will deflate on you. DON’T BE TOO EAGER!

(Makes about 20 small cookies)

Note

This recipe was prepared exclusively for Ciruli Brothers, LLC by Executive Chef Noah Aguilar.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, Savannah Magazine and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys playing the guitar, rock climbing, diving and spending time with close friends and family.