Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya), is utterly the most delicious ice cream we have ever had. Fresh mango flavor with an exceptionally refreshing and delightfully tasting pineapple in a rum syrup topping! This month, Eat The World takes us to Kenya!
Song of the Day: “Sugar n Spice” by Yemi Alade.
Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya), utilizes the amazing juiciness of fresh mango and the rich creaminess of condensed milk to create the silkiest experience on the tongue. The topping, a wonderfully macerated pineapple in its own juice and white rum creating an even more flavorful profile adding in some crushed pistachio for texture and taste.
This month for Eat The World we traveled to Kenya.
Nicoletta and I were quite excited to get started and research some recipes of Kenya. One really caught our attention and with the rising temperatures and sunny skies we decided on an ice cream. Something fresh and refreshing. We came across this Coupe Mount Kenya and were sold when we saw the fresh mango and condensed milk. Mango is a fruit I adore. I love its unique flavor and fleshy strands of pure deliciousness. I could only imagine rich and creamy meets fruity juiciness, a Kenyan creamsicle! This takes me back to childhood……………….
Remember way back when and ice cream vendors would be on bikes with the coolers in front of them ringing bells and yelling ICE CREAM!…………ICE CREAM! Kids running behind them clenching fists holding the change their parents gave them. I was one of those kids and creamsicle was my ice cream of choice. I had a sixth sense when it came to the ice cream man. I could be deep into a cartoon on TV and then get this feeling and within seconds I heard the bells. I was up getting money from my mom and ready, set, go, sprinting like life depended on it so I could catch the man on that ice cream holding machine. I would slowly peel the wrapper off, then a nice smell of that orange scent followed by biting in slowly to experience the whole thing. The combination of citrus and cream was so delightful that I had a smile from ear to ear. That was my childhood and now a bit older ……. just a bit, I am so wanting to relive the flavors of fruit and ice cream and what better way to do that than with this Mango Ice Cream With Pineapple Rum Sauce (Coupe Mount Kenya)!
When researching this recipe we kept seeing this syrup topping with nice chunks of fresh pineapple. A deeper investigation revealed some white rum in that mix and a fair bit of sugar. Nicoletta and I were not sold and thought wow that rum will be pretty potent in the syrup and all that sugar would make it unbearably sweet, however, even with these hesitations, we decided to forge ahead and give it a try and see for ourselves.
Mash and Whip and a nice rum twist, Coupe Mount Kenya!
I really wish there was computer smell vision. The scent of this mango is incredible. I love the mix of strands and chunks, and I think it is going to be so beautiful combined with the condensed milk.
To make the topping, a little simmer of canned pineapple juice and sugar until it forms a syrup. Then off the heat and in goes rum, and when cooled off, finally fresh pineapple chunks. I am so tempted to taste this to see if my fear was right, but my inner voice says hold up let time work its magic, so into the fridge it goes to marinate. Next, fold the whipped cream into the mashed mango, lemon zest, and condensed milk, and into a freezer safe dish it goes to go into the icebox to harden. Okay, I am busted. I did taste this mixture and WOW so so good. I am thinking what a smoothie this would make, but we are not making smoothies, are we? Plus I want to bring back those wonderful childhood feelings along with that ear to ear smile!
Look at the abundance of mango so rich in color. One thing that works really well is to have a glass of warm water to heat the scoop a bit which made forming the ice cream ball easier plus it helps the ice cream to release from the scoop too. Next, our toppings! A few spoonfuls of the pineapple rum sauce and some nice chunks of juicy pineapple on top. To finish, coarsely chopped pistachios. Let’s dive in!
Doesn’t this look so inviting? The colors and textures and that wonderful blend of melted ice cream and condensed milk folded so lovingly with the whipped cream and lemon zest. You can just smell that happy scent of lemon and mango.
I am blown away with this pineapple rum sauce. You can hardly taste the rum and those pineapple chunks are just so so juicy I feel like my mouth is going to explode. The amazing thing is even with all that sugar it is not super sweet. I think the rum and lemon zest cut that a bit creating a wonderful balance. The condensed milk marries so well with the velvetiness of the mango and combined with that whipped cream it is pure lusciousness and I cannot get enough of this Mango Ice Cream with Pineapple Rum Sauce. Absolutely surprised me and I love it.
Imagine: it is a warm sunny day and sweat is beading down your brow, wouldn’t this ice cream be just what you need to cool off a bit in a delicious and most gratifying way? …………… I think so! Bring back your memories of the ice cream man!
Once again we have enjoyed ourselves immensely being part of Eat The World! We have experienced so many wonderful recipes. Jump on the foodie train and experience the world through food!
Song of the day: “Sugar n Spice” by Yemi Alade.Print
Mango Ice Cream with Pineapple Rum Sauce ( Coupe Mount Kenya), utilizes the amazing juiciness of fresh mango and the rich creaminess of condensed milk to create a most silky experience on the tongue. The topping a wonderfully masserated pineapple in its own juice and white rum creating an even more flavorful profile adding in some crushed pistachio for texture and taste.
- 4 ripe Mangos
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tablespoon lemon peel
- ½ cup condensed milk
- pinch of salt
Pineapple Rum Sauce:
- 1/2 cup pineapple juice, canned
1/2 cup sugar
1/4 cup white rum
1/2 fresh pineapple, cut in 1/2 inch dices
pistachios, coarsely chopped, for topping
- Peel, pit, and mash the mangos.
- Whip the heavy cream with the sugar until stiff.
- In a bowl combine the mashed mangos, the lemon zest, condensed milk, and salt.
- Fold in the whipped cream.
- Pour into a freezer tray and freeze.
Pineapple Rum Sauce:
In a saucepan, simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
Add the white rum and cool.
Place the cut fresh pineapple pieces in a medium-size bowl and pour the pineapple rum sauce over them. Marinate for several hours or overnight.
- Place 2 scoops Mango Ice Cream in a glass. Top with pineapple rum sauce.
- Garnish with pistachio nuts, coarsely chopped.
- Remeber that the total time includes the time in the freezer to set.
- If you do not want the rum don’t use it you can put some lemon juice or nothing at all just the sugar and pineapple juice.
Check out all the wonderful Kenyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Wendy: Kenyan Pilau
Camilla: Kuku Paka + Irio
Tara: Chapati Za Ngozi (Kenyan Soft-Layered Chapati)
Margaret: Maharagwe & Ugali (Red Beans in Creamy Coconut Sauce with Cornmeal Slices)
Amy: Crunchy N’Dizi
Juli: Nyama Choma
Evelyne: Uji, a Kenyan Fermented Porridge