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Ingredients
- 3 medium ripe mangoes peeled and coarsely chopped, about 4 cups
⅓ cup granulated sugar 67 g
1 tablespoon fresh lemon juice
kosher salt a pinch for fruit and a generous pinch for cream mixture- 2 teaspoons sumac
- 1 cup sweetened condensed milk
½ cup plain whole-milk Greek yogurt or labneh
½ teaspoon vanilla extract- 1 oz bittersweet chocolate finely chopped
2 cups heavy cream
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Cook the mango, sugar, lemon juice and a pinch of salt in a saucepan over medium heat for 15–18 minutes, stirring and mashing, until thick and jammy. Blend carefully until smooth, using an immersion blender or a blender rated for warm mixtures. Stir in the sumac and let cool.
- Whisk the condensed milk, yogurt, vanilla and a generous pinch of salt together. Stir in the chopped chocolate.
- Whip the cream to stiff peaks. Gently fold 1 cup whipped cream into the yogurt mixture to lighten it, then fold that mixture into the remaining whipped cream without beating out the air.
- Spread one-third of the cream mixture in a 9-by-5-inch loaf pan. Add one-third of the mango purée and swirl lightly. Repeat twice with the remaining cream and mango, keeping some distinct ribbons. Smooth the top and cover tightly.
- Freeze for at least 8 hours, until solid. Let stand at room temperature for about 10 minutes before scooping into bowls.
Notes
Makes 6–8 servings; the serving adjustment starts at 8.
For a plum variation, replace mango with 5 peeled chopped plums, about 3 1/2 cups, and replace sumac with 1/2 teaspoon black pepper for the base recipe.
For a raspberry variation, use 1 pound raspberries and 1 teaspoon ground cardamom instead of mango and sumac for the base recipe; the cooked raspberries can remain unblended.
