“Mexico doesn’t have a dessert culture like that of [the United States],” writes Rick Bayless in his latest book, Rick Bayless’s Mexican Kitchen. Although elaborate pastries and cakes may not be part of the traditional diet, fruit ices like this one, which can be made either with or without an ice-cream maker, are enjoyed throughout Mexico.
- 4 large mangoes
- Zest of 1 orange, finely chopped
- 1 1⁄4 cups sugar
- 1⁄3 cup fresh lime juice
- Peel mangoes, then cut meat away from pit and place meat in a food processor. Add orange zest, sugar, lime juice, and 1⁄2 cup of water and purée until smooth. Press through a strainer (or run through a food mill) into a 9” x 9” pan.
- If using an ice-cream maker, process according to manufacturer’s instructions. If not, place pan in freezer and chill until mixture begins to harden, about 2 hours, then transfer to food processor and purée until slushy.
- Return mixture to pan and repeat process, freezing and puréeing twice more. Freeze ice for 1 additional hour before serving. (If too hard, soften in the refrigerator before serving.) Ice is best when eaten the day that it is made.