Summer warrants for all things refreshing, and of course, ice cream. Lots of ice cream.
I’ve wanted to make a mango-based dessert for a long time, but I just couldn’t decide what to make with it. Cakes and tarts seemed too overdone, and I had the option of making mango ice cream, but that’s also super overdone.
So, one day while mindlessly scrolling through Pinterest for photography inspiration, I came across a gorgeous green and yellow popsicle. That’s when it hit me, the flavor combination of mango with matcha.
I’ve seen mango being paired with lime, chili, passion fruit, oranges, coconut, and so many other things, but never matcha. Nevertheless, I googled “matcha mango,” and I came across many recipes with the same flavor combination. I felt a little more confident in my idea after knowing that I wasn’t alone in it.
So, I proceeded to make a matcha and mango ice cream, and let me tell you, it’s one of the most delicious and refreshing ice creams I’ve had in a while.
This recipe for my matcha and mango ice cream is refreshing, super easy to make, and subtly sweet, allowing both flavors to shine independently.
What goes into the matcha and mango ice cream?
The base of this ice cream is heavy cream, milk, and honey. That’s it. I’ve used sweetened heavy whipping cream to add stability and some added sweetness to the ice cream. Sweetened heavy whipping cream is generally not too sweet; it adds just the right amount of sweetness to the ice cream apart from the honey and mango.
The other ingredients are mango purée and matcha powder.
Now, if you’ve not heard of the revered matcha, you must be living under a rock. Still, I’ll explain it to you. Matcha is a type of Japanese green tea known for its vibrant green color and its nutritional properties. Matcha is incredibly rich in naturally occurring antioxidants, among many other benefits.
How is the matcha and mango ice cream made?
This recipe does not call for an ice cream maker; I’ve tried to keep it easy and accessible.
You begin by whipping the cream and adding the milk and honey to it once it starts becoming foamy.
Once the cream has doubled in size, you’re going to divide it into two equal portions and add the mango purée to one and matcha to the other. Then you whip both halves of the ice cream mixture until everything is well combined. The matcha might take a little longer to dissolve into the cream, so gently mix until it’s combined.
Then, you’re going to transfer both mixtures into a container alternatively so you can create a swirl/marbled design. So, basically, you will add one spoon of the mango mixture, followed by one dollop of the matcha mixture, and so on. Then, lastly, you can use a spoon or a knife to swirl up the ice cream mixture and then freeze it until it’s set.
What equipment do I need?
The most essential equipment you’ll need is an electric hand mixer or a stand mixer. You will be whipping cream, and it can be a time taking task if you do it manually with a whisk.
Other than that, you will need two mixing bowls, a rubber spatula, and a freezer-safe container to store the ice cream in.
The recipe for matcha and mango ice cream
Yields: 400 ml of ice cream
Time: 30 minutes plus freezing
200 grams (¾ cup) sweetened heavy whipping cream, cold
50 grams (3 ¼ tablespoons) milk, cold
50 grams (2 ¼ tablespoons) honey
150 grams (¾ cup) mango purée
4 grams (1 ½ teaspoon) matcha powder
60 grams (¼ cup) mango pieces (optional)
Add the whipping cream to a cold mixing bowl, and start whipping. Continue until the cream becomes foamy.
Add the milk and honey, and whip until the mixture has doubled in size, don’t look for stiff peaks.
Then divide the mixture into two halves, pour the other half into a different mixing bowl.
Add the mango purée to one half and matcha powder to the other.
Whip both the mango mixture and matcha into each half of the ice cream mixture one after the other until well combined.
Take two spoons and pour both the ice cream mixtures into a freezer-safe container alternately. Use a spoon or a knife to swirl the ice cream and create a marbled effect.
Top the ice cream with chopped mango if you desire.
Cover the container, and freeze the ice cream for 6-8 hours or overnight.
Serve with more chopped mangoes, or as it is.
Matcha can be a little expensive, but if you’re willing to purchase one, look for a premium grade matcha. You will also come across ceremonial grade matcha, which is the best quality of matcha out there. It is the one that’s used in the centuries-old Japanese tea ceremony.
Premium grade matcha is the best for culinary purposes (cooking/baking). It is slightly cheaper than ceremonial grade matcha. So, for ice cream purposes or everyday use, premium-grade works great. Here is the link for the one I use.