A few weeks ago, the Recipe Redux challenged us to create a recipe using tea, and I had every intention of creating a tea-flavored ice cream recipe, but time got the best of me. I promised one soon, and today is the day. I love the spicy flavor and fragrance of chai tea, and was curious to see how it would do paired with mango and ice cream.
Happily, it was a hit, so better late than never, let me introduce you to my latest healthier ice cream flavor, Mango-Chai. As we were taste testing this recipe, I realized it reminded me of an Indian restaurant favorite smoothie-like drink called Mango Lassi. The thick blender drink features fresh mango, milk, yogurt and cardamom, which is one of fragrant spices in chai tea.
You can certainly make this ice cream with regular whole milk, but I lightened it up with 1% milk, reduced the sugar a bit, and used lots of sweet mango. Keep it easy by using tea bags instead of loose tea or spices, and steep the chai tea right in with the milk and cream. Feel free to make it as mild or spicy as you like. As always, I adapted the recipe from my most favorite and highly recommended ice cream cookbook – Jeni’s Splendid Ice Creams at Home.
I used lots of fresh vanilla in this recipe as well as the chai tea, and I love the flavors. I always keep Beanilla Vanilla Beans on hand, and use them in all of my ice creams, and to make my own vanilla salt, and bourbon vanilla for cooking and baking. Check ’em out 🙂
- 4 cups of fresh mango cubes or frozen cubes, thawed
- 2 cups 1% milk
- 1 tablespoon plus 1 teaspoon corn starch
- 1 1/4 cups heavy cream
- 1/2 cup sugar
- 2 tablespoons light organic corn syrup
- 1 whole Beanilla Vanilla Beans split and seeds scraped
- 4-5 chai tea bags
- 3 tablespoons softened cream cheese
- 1/8 teaspoon sea salt or vanilla salt
- 2 tablespoons good vanilla or bourbon vanilla
- Puree mango in a food processor or blender until smooth. Set aside.
- Remove about 2 tablespoons of the milk, and mix with corn starch in a small bowl. Set aside.
- Bring remaining milk, cream, sugar, corn syrup, vanilla bean and scraped seeds, to a boil in a medium saucepan, stirring well to dissolve sugar.
- While mixture is coming to a boil, steep tea bags in the milk-cream. Reduce heat to medium and continue to boil slowly for 4 minutes. Stir in the corn starch-milk mixture, and let boil for 1 more minute. Remove from heat and discard tea bags.
- Place the softened cream cheese in a small bowl, and add a few tablespoons of the hot cream mixture to the corn starch to temper it. Add the mixture back into the pot and whisk well until cream cheese is smooth.
- Whisk in mango puree until well combined and mixture is smooth.
- Transfer contents to a lidded container, and refrigerate for several hours until cool, or overnight.
- When mixture is cool or cold, pour it into an ice cream maker
- and churn for 20-30 minutes until light and fluffy.
- Freeze ice cream for at least 3 hours.
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Do you ever make your own ice cream? What’s your favorite flavor?