Mango-Macadamia Nut Ice Cream
1/2 cup macadamia nuts, raw
1 cup mango juice (or white grape juice)
1/2 cup white grape juice
1/4 cup brown rice syrup
3/8 teaspoon white stevia powder (equivalent. to about 1 Tb. blended stevia (or 1/4 cup light agave nectar syrup)
1 pinch sea salt
1 1/2 tablespoons lemon juice (from about one lemon)
1/2 teaspoon lecithin
2 1/2 cups fresh mango, chopped very fine
(about one and a half to two mangos
- approx. 1 1/2 pounds
- any extra cut mango can be used below as garnish)
1/2 pound fresh mango, in chunks (about half of one mango)
2 tablespoons coconut shreds
Start with all custard ingredients as cold as possible.
Blend all custard ingredients except the mango at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth (about 7 minutes for high speeds or longer for blenders that blend at lower speeds).
Cut fresh mango in to very small chunks (as small as you can make them). The "strings/threads" that run through mango do not puree well. Therefore, by cutting the mango into very small chunks, many of the "strings/threads" are cut. If these are not cut, the resulting texture of the ice cream is a bit strange due to these "strings/threads".
Add the finely chopped mango and blend again until well integrated, smooth, and frothy. This could take about another 3 minutes of blending.
Freeze in an ice cream maker as directed (about 30 minutes).
If you do not have an ice cream maker, pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.
Garnish individual servings with mango and coconut. Makes about 4 cups.