Saffron Mango Ice Cream Recipe
A vibrant, creamy treat that blends the richness of saffron and the sweetness of ripe mangoes, making for an indulgent dessert perfect for any occasion. This easy-to-make ice cream delivers a unique flavor with a touch of elegance, perfect for impressing your guests or treating yourself. Whether you’re celebrating a special event or simply enjoying a sweet moment, this Saffron Mango Ice Cream is sure to delight!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Mangoes | 2, diced |
| Heavy Whipping Cream | 1-1/2 cups |
| Sweetened Condensed Milk | 1-3/4 cups |
| Saffron Strands | 1/2 teaspoon |
| Warm Milk | 2 teaspoons |
| Ice Cubes | As required |
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~300 |
| Total Fat | 19g |
| Saturated Fat | 12g |
| Carbohydrates | 33g |
| Sugars | 30g |
| Protein | 3g |
| Cholesterol | 50mg |
| Fiber | 2g |
Prep Time:
15 minutes
Cook Time:
4 hours (freezing time)
Total Time:
4 hours 15 minutes
Servings:
4
Cuisine:
Continental
Course:
Dessert
Diet:
Vegetarian
Instructions:
-
Prepare the Mangoes:
Start by cutting the mango cheeks around the stone. Dice the mango flesh and scoop it out of the skin. Set aside a handful of diced mango to use as topping later. -
Make Mango Puree:
Add the diced mangoes into a blender and blend until smooth, forming a puree. -
Infuse Saffron:
In a small cup, combine the saffron strands with the warm milk. Let it sit for about 5 minutes, allowing the color to infuse into the milk. If you’re in a hurry, you can microwave it for 15-20 seconds. Set the saffron milk aside, and reserve a pinch of saffron to garnish the ice cream later. -
Whip the Cream:
Fill a large bowl with ice cubes and place a smaller bowl over it to create an ice bath. Pour the heavy whipping cream into the smaller bowl. Whip the cream on low speed until soft peaks form. -
Combine the Ingredients:
Gently fold the mango puree, sweetened condensed milk, and saffron-infused milk into the whipped cream. Be sure to mix it well but gently, ensuring a smooth consistency. -
Freeze the Mixture:
Pour the mixture into a freezer-safe dish. Cover it with an airtight lid and freeze for about 1 hour. -
Blend Again:
After an hour, remove the dish from the freezer and stir the mixture to break up any ice crystals that may have formed. Top the mixture with the reserved diced mango pieces. -
Final Freeze:
Cover the ice cream with plastic wrap and place the lid back on. Freeze the ice cream for about 4 hours or until it is set and firm. -
Serve:
Once frozen, scoop and serve the Saffron Mango Ice Cream as a refreshing dessert after your meal. Garnish with the remaining saffron strands for an extra touch of color and flavor.
Tips:
- Mango Selection: Choose ripe, sweet mangoes for the best flavor. The ripeness will enhance the natural sweetness of the ice cream.
- Whipping the Cream: Be careful not to over-whip the cream. It should form soft peaks for a light, creamy texture.
- Infusing Saffron: For a more intense saffron flavor, let the saffron strands soak in warm milk longer. You can also microwave it for 15-20 seconds to speed up the infusion process.
- Freezing Tip: If you don’t have an ice cream maker, the gentle stirring every hour will help prevent the formation of ice crystals, ensuring a smooth, creamy texture.
Enjoy the indulgence of this Saffron Mango Ice Cream with your loved ones and bring a touch of sophistication to your desserts. Whether it’s a warm summer evening or a special celebration, this ice cream is the perfect way to end any meal on a sweet, luxurious note.
