When Amanda came up with the idea to form a secret recipe club, I just knew it would be a blast; I was thrilled when I was assigned to make something from one of my very favorite sites: Passionate About Baking.
I’ve admired Deeba’s blog for a long time. She’s got serious talent: both as a baker and as a food stylist/photographer. Her blog name, Passionate About Baking, is so perfect: with each recipe and post that she creates, her passion for sharing beautiful food is truly palpable.
Deeba has a knack for about incorporating health-promoting ingredients into the most decadent of desserts, including lots of fresh fruits and home-grown herbs (check out her recent Strawberry Mint Sorbet and you’ll see what I mean). Her recipes are at once sophisticated, creative and fun, and her photos are truly awe-inspiring. After studying her extensive recipe index and getting a little anxious about being able to pull off one of her more complicated creations, though, I decided to make a simple recipe of hers: Creamy Homemade Mango Ice Cream.
I love mangoes and while I am not able to get local mangoes like Deeba (she lives where they’re grown, in India), I did score some organic mangoes recently for a very reasonable price. If you like mangoes, this recipe could not be easier or more delicious…please note that I adapted Deeba’s brilliant recipe a bit.
Creamy Mango Ice Cream
adapted from Creamy Homemade Mango Ice Cream
*flesh from 3-4 mangoes, organic if possible
*1 can (14 oz) sweetened condensed milk, organic if possible
*2 cups of Greek yogurt (I used full-fat, but you can use whichever kind you like, or use 1 cup yogurt and 1 cup of organic heavy cream)
1. In a blender, mix the mango flesh with the condensed milk, yogurt and cream, if using. Chill in the refrigerator for at least an hour.
2. Process in an ice cream maker according to the manufacturer's instructions. The ice cream will be ready after about 40 minutes and will be fairly soft; freeze overnight for a firmer consistency.