It’s mango season! Here in India, people go crazy when it’s mango season. I come from the Philippines, which is also mango country, but I don’t think I have ever seen a people as excited about the fruit as Indians, including my husband and mother-in-law. Their eyes light up and there is a smile on their lips, some happiness is in the air. I am not kidding!
Mango Varieties (L-R): Sindoori, Safeda, Totapuri
I think it’s because it’s a seasonal fruit and though it’s available in certain shops throughout the year, people here still prefer to buy seasonal produce. I also think it’s because of all the wonderful memories (i.e. accumulated happiness) they have since childhood of eating mangoes. To me, the mango season feels a bit like Christmas in the Philippines haha. Maybe it’s because of the somewhat festive feeling the season has.
There are SO many kinds of mangoes here. In the markets and groceries these days, there are probably at least 12 varieties available, and all over India, there are many, many more. Indians weren’t kidding when they made it their national fruit!
Mango Variety: Sindoori
One thing I find funny is that most mango-producing countries are extremely proud of their mangoes. Everyone thinks their mangoes are best, some even argue about it! Filipinos definitely do – many don’t even bother if the mango is not from the Philippines, lol. Well, compared to Philippine mangoes, Indian varieties are generally sweeter, meatier and more fragrant. Philippine mangoes are juicier and are more multi-dimensional in flavor, with a nice balance of sweet and sour, making them very versatile. I like both kinds.
In this crazy summer heat, with average temperatures hitting 40 to 45 degrees and very low humidity on most days, I am taking full advantage of the wonderful mango season. It’s also my first time experiencing it in India. So I thought, why not make some fresh mango ice cream? I mean, nothing like fresh mango ice cream to beat the summer heat, right? And I have to tell you that as long as you have really tasty, ripe mangoes, this 5 minute mango ice cream is INCREDIBLE! Super easy to make as well. Lacing it with saffron adds additional oomph, but it’s totally optional. I used the Sindoori variety of mango, and with the delicious, fresh fruit, some cream, a little sugar, I had amazing ice cream that’s a lot healthier than what you would get outside. No artificial, weird ingredients and fillers. The pictures don’t do it justice – the ice cream started to melt as we were taking them.
So what are you waiting for? Try this recipe now and leave me a comment below!
5 Minute Mango Saffron Ice Cream
Ingredients
- 350 grams 350 grams ripe mango flesh, around 3 medium (I used 3 Indian sindoori mangoes, you can sub any variety)
- 2 1/3 tbsp granulated sugar, white (optional, this depends on how sweet your fruit is)
- 2-3 strands saffron (optional)
- 1 tbsp hot water (optional)
- 140 ml light cream (25% fat) very cold but not frozen (I used the Mother Dairy brand, you can use heavy cream, or coconut cream for dairy-free)
Instructions
Prep
- For the mangoes: cut your mangoes and cube the flesh, then freeze in an airtight container for at least a day.
- For the saffron (if using): steep 2-3 strands of saffron in 1 tbsp of hot water. Press the strands with a spoon and allow it to steep for 15 minutes. Then strain it and keep the saffron water in the refrigerator.
To make the ice cream
- Blend the mangoes, sugar (if using) and salt in a blender or food processor until well-combined.
- Add the saffron water and cream in a slow stream until fully incorporated. Serve immediately.
Alternatively, you can freeze it, but when I tried, some ice crystals formed, though it was still incredibly tasty. Online, I read that it would have to get frozen very quickly for ice crystals not to form.