Pistachio Mango Ice Cream

Description: This Pistachio Mango Ice Cream combines the rich, nutty flavor of pistachios with the vibrant sweetness of ripe mangoes, creating a creamy, exotic frozen treat. With a smooth texture and an irresistible combination of flavors, this ice cream is the perfect indulgence for hot summer days or whenever you crave something refreshing yet indulgent.

Origin: Pistachio ice cream has long been a favorite in Mediterranean and Middle Eastern cuisines, while mango ice cream is a popular dessert in tropical regions, especially in Asia. This fusion of pistachio and mango brings together two beloved flavors in a unique and delicious way.

Ingredients (for about 6 servings):

• 1 cup shelled pistachios, unsalted
• 1 ½ cups fresh or frozen mango, chopped (about 2 medium-sized mangoes)
• 1 ¼ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, enhances mango flavor)
• ¼ teaspoon salt

Optional Ingredients:

• A few tablespoons of honey or maple syrup (for added sweetness)
• ½ teaspoon almond extract (to complement the pistachios)
• Crushed pistachios for garnish

Instructions:

1. Prepare the pistachios: In a food processor, pulse the pistachios until finely ground. If you prefer a smoother texture, you can grind them into a paste by adding a small amount of milk or cream during the process.
2. Make the base: In a medium saucepan, combine the ground pistachios, milk, heavy cream, sugar, and salt. Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm (not boiling). Remove from heat.
3. Blend the mango: While the pistachio mixture is cooling, blend the chopped mango with the lemon juice (if using) until smooth. If you prefer a smoother ice cream, you can strain the mango puree to remove any fibrous bits.
4. Combine: Once the pistachio cream mixture has cooled to room temperature, add the mango puree and vanilla extract to the mixture. Stir well to combine.
5. Chill the mixture: Pour the mixture into a bowl and cover it with plastic wrap or a lid. Chill in the refrigerator for at least 3 hours or overnight for best results.
6. Churn the ice cream: Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes). The mixture should thicken into a soft, creamy consistency.
7. Freeze: Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours, or until firm.
8. Serve: Scoop the pistachio mango ice cream into bowls or cones, garnish with crushed pistachios, and enjoy!

Tips for Success:

• Chill the base: Make sure the pistachio and mango mixture is well-chilled before churning to get the best texture and ensure the ice cream sets properly.
• Texture adjustment: If you don’t have an ice cream maker, you can pour the chilled mixture into a shallow dish, freeze it, and stir every 30 minutes for a few hours to break up ice crystals, giving it a creamier texture.
• Ripe mangoes: Use ripe mangoes for the best flavor and sweetness in the ice cream. If using frozen mangoes, thaw them slightly before blending.

Recommendations:

• This ice cream pairs wonderfully with a warm fruit compote, a drizzle of honey, or a sprinkle of roasted coconut flakes for extra texture and flavor.
• Enjoy this treat as a dessert after a light, tropical-inspired meal such as grilled fish or a fresh salad.

Nutrition (per serving, approximate):

• Calories: 250-300
• Protein: 4g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 2g
• Sugar: 24g
• Sodium: 30mg

Indulge in this creamy and flavorful Pistachio Mango Ice Cream for a delightful tropical dessert experience!