| Prep: 20 mins | Cook: 0 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 404 | 28g | 18g | 41g |
| sugars | fibre | protein | salt |
| 37g | 1g | 3g | 0.08g |
There are many reasons I adore Mangosteen and Lychee Ice Cream. Growing up in a household that celebrated both Cuban and Spanish culinary traditions, I was always surrounded by vibrant flavors and exotic fruits. This recipe brings together the lush, creamy notes of mangosteen and the delicate floral sweetness of lychee in a way that is both refreshing and indulgent. It’s not just a dessert for special occasions; it’s a little bowl of sunshine that can brighten any day.
A Tropical Escape in Every Bite
Living in Miami, I’m fortunate to have easy access to a wide variety of tropical fruits. Mangosteen and lychee are two of my favorites, not just because of their unique flavors, but also because they transport me to an exotic paradise with every bite. This ice cream is a delightful blend that reminds me of balmy evenings on the beach and the vibrant street markets of Cuba. It’s a flavor journey that combines the comfort of creamy ice cream with the exciting zing of fresh, tropical fruit.
Nutritional Goodness
Besides its sublime taste, Mangosteen and Lychee Ice Cream offers several health benefits. Mangosteen is rich in antioxidants, particularly xanthones, which can boost your immune system and help fight inflammation. Lychee, on the other hand, is loaded with Vitamin C, which is great for your skin and immune health. Incorporating these fruits into your diet is not only delicious but also a smart way to get some valuable nutrients.
For those who love making homemade ice cream, this recipe combines creaminess and a subtle tang from the lemon juice, with a hint of vanilla to round it all out. It’s a harmonious mix that also reminds me of other classic desserts like the Spanish Leche Flan or Cuban Helado de Aguacate. This ice cream pairs perfectly with a light fruit salad or can be served alongside a crisp biscuit for added texture.
Whether you’re indulging in it solo or sharing it with loved ones, this unique fusion of mangosteen and lychee wrapped within the lusciousness of homemade ice cream is bound to make its way into your list of favorite desserts. Enjoy!
What You’ll Need
- 2 cups fresh mangosteen pulp
- 1 cup fresh lychee pulp
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Method
Step One
In a blender, puree the mangosteen pulp and lychee pulp until smooth.
Step Two
In a medium saucepan, combine the pureed fruits, granulated sugar, heavy cream, whole milk, lemon juice, vanilla extract, and a pinch of salt.
Step Three
Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm. Do not boil.
Step Four
Remove the saucepan from heat and let the mixture cool to room temperature.
Step Five
Cover the mixture and refrigerate it for at least 2 hours, or until thoroughly chilled.
Step Six
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Step Seven
Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
Step Eight
Serve and enjoy your homemade Mangosteen and Lychee Ice Cream!
