Cook Like Chuck

We were at Stew Leonard’s this week and they had a few bags of ultraripe mangos on the discount rack. Perfect for summer ice cream.

Ice Cream Ingredients

• 2 ripe mangos
• 1 can (14 ounces) sweetened condensed milk
• 2 cups heavy cream
• If you want to make it extra yellow, drop in some yellow food coloring. (Completely optional)

Ice Cream Instructions

1. Cut the mangos in half, remove the pit, and scoop out the flesh. Discard the skin and pit.
2. Puree the flesh. You want it at least the consistency of apple sauce, preferably smoother.
3. Combine the mango puree, sweetened condensed milk, and heavy cream in a bowl. Mix it for 5 minutes with a hand mixer until it starts to thicken.
4. Freeze in your ice cream maker according to its instructions, or freeze it in a covered cake pan overnight.

I like some light toppings on my ice cream, I bought A TON of mangos, and I love the combination of mango and honey. So, I made this compote and it was a winner. (By the way, a compote is fruit stewed in sugar or syrup, in case you were wondering.)

Honey Mango Compote Ingredients

• 3 ripe mangos
• 4 tablespoons of honey

Compote Instructions

1. Cut the mangos in half, remove the pit, and scoop out the flesh. Discard the skin and pit.
2. Puree the flesh of two of the mangos. You want it at least the consistency of apple sauce, preferably smoother.
3. Dice up the third mango.
4. Combine the mango puree, diced mango, and honey in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a syrupy texture.
5. Let cool to room temperature before serving on top of the ice cream. Refrigerate what you don’t use.