Homemade mango ice cream featuring fresh mangos and roasted red peppers for a tasty sweet and savory dessert combo.
Mangos and roasted red peppers in an ice cream recipe? I know, who woulda thunk it? But it actually works. Don't believe me, try it! Its only 5 ingredients and requires very little time and effort so it's low-risk high reward!
You ever been in a brainstorming session and the moderator kicks off the meeting with a disclaimer that there are no dumb ideas. Well I don't know about you, but I've created some bad food applying this philosophy in the kitchen. I will say though, on occasion, it has led me to knock things out of the park. I'm talking ingredients that on the surface shouldn't go together.
Well this 5 ingredient vegan mango ice cream with roasted red peppers fits the bill. I don't know what to say, but it's like I go into this imaginary place where everybody plays well together.
MANGO ICE CREAM INGREDIENTS
ICE CREAM INSTRUCTIONS
Roast the red pepper directly on gas cook top burner. Turn gas to highest setting and place pepper directly on the flame. Use tongs to turn the pepper as needed to char all sides.
Remove from heat, set in a heat-proof mixing bowl and cover with plastic wrap. The steam will loosen the skin. Once the pepper has cooled, remove the skin with your hands under running cold water. If you don't have a gas grill, then roast under your oven broiler.
MANGO ICE CREAM CONSIDERATIONS
My sweet tooth cravings include a little bit of spice, watermelons exist on the same plate with balsamic steak sauce, and grainy mustard is a suitable condiment for popcorn. I had these perfectly ripe mangoes, i.e. mostly red and yellow exterior but flesh firm to touch and was craving ice cream. The idea of roasted red peppers seemed like the perfect playmate to take my ice cream idea to the next level.
I do my best work in the kitchen when I don't think. I just grab ingredients that in my mind intuitively make sense to pair and then create. Now perhaps red peppers and mango ice cream doesn't compute for you, but in my mind it seemed like a perfectly good idea. A sweet, cooling mango is the ideal foil to mildly sweet red pepper. Work with me, I know sweet is a relative term. I did decide to roast the red peppers first. I wanted more of a cooked node in this dessert, plus roasting intensifies the natural sweetness.
Of greater concern to me was getting the texture right. I've had a few different vegan mango ice creams but the texture hasn't met my desired level of creaminess. The trick is adding alcohol like tequila or vodka. Liquor doesn't freeze like most liquids.
These would surely get not only the desired creaminess but also create a great mouth experience. There is an initial hint of roasted red pepper that intensifies in the middle of your tongue then dissipates in the presence of the cool refreshing and sweet mango. There is also a hint of ginger which adds some sharpness as a contrast to the coconut cream.
The best part of this recipe is that it works for vegans, those who are lactose intolerant, and anyone who just loves good ice cream. Don't let the "Vegan" description fool you, as this is a full-flavored tasty, and creamy ice cream. The recipe make about a quart. It lasted about 3 days in our house!
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- 2 medium ripe mangoes
- 1 small red bell pepper
- 1 can coconut cream
- ¼ cup almond milk
- 1 teaspoon Fresh ginger diced
- 1 teaspoon tequila optional
- Roast red pepper directly on gas cook top burner. Turn gas to highest setting and place pepper directly on the flame. Use tongs to turn the pepper as needed to char all sides. Remove from heat, set in a heat-proof mixing bowl and cover with plastic wrap. The steam will loosen the skin.Once the pepper has cooled, remove the skin with your hands under running cold water. If you don't have a gas grill, then roast under your oven broiler.
- Place red pepper and all the other ingredients in a blender and mix well making sure the mixture is of a smooth consistency.
- Place ice cream mix in your ice cream maker and use according to directions.