Mango Salsa

This is my go to recipe for mango salsa.
In Ontario, I only have access to 2 different types of mango. Ataulfo and Apple mango.
For the mango salsa, I only use Ataulfo mangoes. I find apple mango doesn't have the intense mango flavour I desire.
This is a simple recipe but it takes time to chop up all the ingredients. If you're fast at chopping then you'll get this done in no time.
This is actually best made to sit overnight so the flavours have time to meld together!

Mango Salsa

Ingredients

• 2 Ataulfo mangoes
• 2 shallots or half a red onion
• 1 Avocado
• 1 large tomato
• 1 tbsp chopped cilantro 
• 1 lime
• 1 tsp garlic minced
• 1 jalapeno pepper (optional)
• a pinch of sea salt

Directions

1. Peel the the mango and cut it around the seed. 
2. Chop up the mango and place into big bowl.
3. Cut the avocado in half and twist it apart. Use a spoon to remove the flesh from the peel.
4. Chop up the avocado and add it to the bowl.
5. Dice up the tomato and add it into the bowl
6. Finely chop up the cilantro, garlic and shallots and add to the bowl.
7. If you're using the jalapeno pepper, cut it in half, remove the seeds, then chop it up and add it to the bowl.
8. Press and roll the lime on the cutting board. Cut it in half. Stick a fork into the lime and move it around to squeeze out the juice. Do it to both sides.
9. Add the pinch of salt and then mix very very well.
10. Put it in the first and let it rest for minimum 30 mins. Best over a couple of hours or overnight.

Enjoy with chips , tacos, pork chops, etc etc :)

Mango Ice Cream Cake - 6 inch

My brother has a basic ice cream recipe that he uses for his ice cream that uses 5 yolks, 10% and 35% cream and he eyeballs everything.

But whenever we tried to add fruits or anything that is in liquid format, it always turns out icy.

So after examining some other recipes on the internet, some of which are basically like his, I altered what he normally does based on what I've seen with other recipes and what I think will work.

I replaced the 1 cup of 10% cream that he normally uses with the 1 cup of Mango puree. I figured, this way we might be able to reduce the water content and reduce the chance of iciness

It actually turned out quite well so we're happy with this result. Going to try berries next.

Note on the type of mango. I like to use Ataulfo mango because I find they have the best mango flavour. I live in Canada so I really only have 2 choices of mango available to me based on what's imported. I find the "Apple mango" or "Red Mango" (depends on what store you go to for what they call it) doesn't have that strong mango flavour and the texture of the flesh is harder.

Ingredients 

3 Ataulfo mangos (about 1 cup puree) 

375g 35% Cream 

100g (0.5 cups) sugar 

3 egg yolks 

Splash of vanilla   

Make the custard 

1. Slowly heat the cream in a pot until it is warm 

2. In a bowl, whisk together the yolk and sugar until it is light yellow 

3. Pour the warm milk slowly into the yolk while whisking 

4. Transfer mixture back into the Pot and mix @ medium heat until mixture thickens. It should coat the back of a wooden spoon nicely

5. Pour mixture into a bowl, cover and cool mixture in the fridge.   

Mango puree 

1. Cut the Mango flesh into chunks 
2. If you have a blender, use it and make the puree then pour the puree through the strainer. Alternative 2. Put the chunks into the strainer and press the mango through into the bowl.
(yes I used the strainer method this time to test it out and it works...but now I think I would rather blend it to save time and just wash the blender after...)

  

 Ice cream 

1. when the custard is @ room temperature, mix the vanilla and mango puree into the custard. 
When I combine everything together, the total mixture volume is slightly over 3 cups

2. Refrigerate overnight prior to putting it into the ice cream machine 
3. Use ice cream machine according to the instructions. My Ice Cream machine can fit 3 cups of liquid. A little bit more then 3 cups is ok but anything more then that and it will overflow when the ice cream expands.

4. pour into lined cake mold. This mixture makes 1 - 6inch round 3inch tall cake.
Put the ice cream in some sort of air tight box after and freeze.

Or you can pour into any container you like to keep ice cream in and freeze if you don't need it in a cake pan :)

Have fun, I think we're trying the berry one this weekend