Barbara Kafka

Mangosteen Ice Cream

 (from The Intolerant Gourmet)

Well, I finally discovered the caviar of the fruit world...not taste--price. The beautiful mangosteen is mild in taste and silky in texture. It makes a superb ice cream. I really cannot suggest it considering that pint would cost more than $60 but I couldn't resist trying it. Here is the recipe for those others who wish to try. Note that the season for mangosteen is short.

2 1/2 pounds fresh mangosteens, peeled and pitted (about 2 cups)

1/4 cup coconut milk

1/4 cup sugar

 

Place mangosteen chunks, coconut milk and sugar in a food processor and blend until smooth (about 3 minutes). Using a spatula, scrape mixture into an ice cream maker and churn for 35-40 minutes.


Makes 1 pint of ice cream

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