Mango ice cream with black sesame syrup

120 minutes - 2 servings 1of1s

Fancy it up with some easy-to-prepare mango ice cream with black sesame syrup! Made using only 4 ingredients, for colour enthusiasts!

Internet is full of recipes using just fruit for ice cream, yep this recipe is one of 'those'. I've made ice cream with other bases, like banana or coconut milk. Both are good dairy-free alternatives. Full fat coconut milk is expensive, so i don't use it too often. You need it to be full fat, otherwise it wont freeze well. I learned it the hard way. Using just 1 fruit is nice, because of how little preparation is required. Whether you're using bananas, watermelon, strawberries... all you need to do is cut the fruit up into chunks, and freeze it for a few hours. Depending on the fruit, it may take longer. Also, if like me, you don't have a food processor, you can cut it up into smaller chunks to make it easier to break down with an immersion blender.

I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'. My fridge has 3 different syrups in it right now.

'What are those?' Devine would ask.

'EXPERIMENTS' I would reply, wiggling my digits about, in a creepy fashion. 'You shall seeeee, oh yes, oh yes. YES. You shall seeee.'

I used a technique that Mike Case came up with on his blog Disco Ginferno, he made a white sesame syrup to use in cocktails! I liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is hard. My immersion blender can't grind seeds finely. Boiling the seeds, and then straining them out is simple. And since you can re-use the seeds afterwards, there's no waste! The fact the seeds are toasted beforehand helps to bring out the nutty flavour, so whatever you do, don't skip that step!

Ingredients

Mango1Black sesame seeds1 cupWater1 cupSugar1/2 cupMango1Black sesame seeds1 cupWater1 cupSugar1/2 cup

Instructions

Peel and cut 1 ripe mango into chunks, lay pieces over a plate lined with parchment paper. Put in the freezer for at least 2h. I put parchment paper because sometimes the fruit will stick too much to the plate and is hard to removePut 1 cup of black sesame seeds in a pan, bring to medium heat and toast them until they start to pop.In a pot combine 1 cup of water with the black sesame seeds. Bring to a boil and let simmer for 10-15 minutes.Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use. Return liquid to pot, add 1/2 cup of sugar and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.Puree frozen mango using an immersion blender, separate in 2 bowls and serve with 2 tbsp of black sesame syrup and some black sesame seeds reserved from before. Keep the sesame seeds! They're still good, you can use them in other dishes

Recipes

breadbasic black breadbeer breadblack burger bunsheart beet bagelskuro pretzelsmason jar bread puddingno knead black breadraisin beet breadbreadfruitbreadfruit gnocchipan fried breadfruitbreakfastblack sesame smoothiemango sesame rice pancakescookiescranberry cookieshalloween pumpkin cookiessalted caramel carob chip cookiessavoury turmeric cookiesspinach oatmeal cookieswasabi swirl chocolate cookiescornmeal,corn dumplingsdessertanise bread with sweet pear saucebalsamic banana ice creamblack sesame brittleblack sesame ice cream barschili pomegranate brownieshop ice creammango ice cream with black sesame syrupsimple doctor who cakevegemite carameldinnerflautas de coliflorpate chinoisroasted beet lentilsroasted carrots with beluga lentilssweet mock eel nigiriuzumaki hummus bitesentreeteriyaki carrot pattiesjapanesecarrot kinpira onigirazudark yaki gyozahijiki sobakoreanspinach pajeonlifestylecharcoal toothpastelunchcurried pumpkin seed patemorningblack french toasthoujicha overnight oatmealmatcha pancakesovernight banana spinach oatmealpastablack gnocchiblack pastafresh pesto pastagreen chile mac n cheesemushroom zucchini pastaroasted yellow pepper pastasunflower heirloom carrot pastaricepersimmon currysandwichavocado carrot sandwichchickpea kelp sandwichsidedishmiso veggie patepanko chickpea fingerspapaya bruschetta toppingsnackroasted pumpkin seedsseaweed bitesshichimi togarashi crackerssoupborscht with tofu sour cream

Ingredients

algea fungiwakamehijikibull kelpnorishiitakecriminiportobelloshimejibutton mushroomsdehydrated mushroomsblack mushroomsstraw mushroomsberriesraisinsblackberriescherriesmulberriesraspberriesstrawberriescranberriesgojimixed berriescruciferousbroccolicabbagekalearugulacauliflowerbrussel sproutsdaikonbok choyradishlegumeslentilstempehpeanutpeanutssoy beansbeansedamamechickpeaschickpeapeasmungbeansother fruitsbananakiwiappleappleslemonorangepearpapayapomegranatemangolimepersimmondatespamplemousserhubarbapricotstarfruitmixed fruitscoconutdateplumspineappleother vegetablescucumbereggplantzucchinichilepepperstomatoavocadopumpkinolivespalmsquashartichokesasparagusbamboo shootsbreadfruitscallionsspinachalfaalfa sproutsroot vegetablescarrotsgingerpotatoesbeetsyukagarliconionseedsflax seedssunflower seedspumpkin seedssesame seedstahinipomegranate seedschia seedswholegrainsbuckwheatquinoawhole wheateinkornspeltcorn
AboutDiaryIngredientsTwitter