Updated: Apr 26
There are various versions of this ice cream in a few of the cookbooks that I own and on the internet. I read through quite a few of them before I decided how I wanted to approach this ice cream. Most recipes call for fresh ginger or powdered ginger, but I find these harsh and not as elegant.
I decided that the ginger needs to be roasted, this softens and caramelizes the ginger giving it a smoother and softer taste. I also liked the idea of adding some lime juice for a tart freshness that balances the richness of the mango.
Kesari are an absolutely delightful variety of mango from India. The word literally means "saffron" because they have a wonderful aroma, that will fill your house, and a deep yellow flesh that is super sweet.
You can read more on the varieties of mangoes in India, including this one, here.
For moreof my recipes click here.
1 large 30 oz. can Kesari mango pulp. Available in any Indian store, You can substitute any canned mango pulp instead.
1/4 cup sugar
A generous pinch salt
1 piece of ginger, 6 inches long, peeled and cut into small slices (or dried ginger powder)
1 cup heavy cream. Optional, leave out for a vegan recipe
2+ tablespoons lime juice
Crystalized ginger, an optional topping
Put the sliced ginger on a baking sheet lined with foil or a silicone mat and broil till it is caramelized and light brown, about 10 minutes. Cool completely.
Put the caramelized ginger into a small blender with a few tablespoons of mango puree. Blitz till it is completely pureed. Strain through a fine mesh sieve. You want to strain this mix to get rid of the ginger fibers, if any, they spoil the smooth velvety texture of the ice cream.
Mix half the puree into the mango puree with all the other ingredients. Taste and adjust for sugar, lime and spice from ginger. Note, you want it to be just a touch spicy, it will intensify as it churns.
Churn in an ice cream maker or freeze in the fridge. Serve with crystalized ginger as a topping if desired.