"Japanese Mango Mochi Ice Cream topped w Cubed Mango & Mint." INGREDIENTS:
2 ripe mangos, peeled, pitted, and diced (about 1½ cups)
1 cup granulated sugar, plus more to taste
Lemon juice, to taste
1½ cups heavy cream
1 egg yolk
¾ cup sweet rice flour (mochiko)
¾ cup water
6 drops yellow food dye, if desired
Cornstarch or potato starch, for handling dough
1. Sprinkle mango lightly w a pinch of sugar & cook in skillet over medium heat, stirring until tender, 7 minutes. Add additional sugar & lemon juice, if desired. Remove from skillet & puree until smooth. In a medium bowl, combine ½ cup sugar, Cream & egg yolk.
2. Add mango puree to cream mixture, & chill to 40°F. Then, churn in an ice cream maker according to manufacturer’s instructions. When ready, roll 6 golf ballsized mounds of ice cream. Place on a tray lined with parchment paper & freeze until very firm.
3. Add rice flour to a microwavesafe bowl. Stir in water and remaining ½ cup sugar until smooth, and add food dye, if desired. Cover bowl with plastic wrap. Microwave on high for 5 minutes, stirring well every 2 minutes. Remove from microwave & let stand, covered, 5 minutes.
4. Dust a work surface with cornstarch or potato starch. Reheat rice flour mixture for 20 seconds & turn out onto prepared work surface. When mixture is cool enough to touch, divide into 6 portions with a ceramic knife or dough cutter. Quickly pull portions away from the dividing line as you cut.
5. With cornstarch-dusted fingers, shape each mochi portion into a ball, and then flatten into discs with your palm. When discs have cooled slightly, assemble the treats. Turn over one of the mochi discs, stretch it out & create a depression in the center. Place a frozen ice cream ball in the center of the disc.
6. Gently pull opposite edges of the mochi up & over the ice cream, pinching them together where they meet at the top. If the covering is thicker than about 1/8 inch, trim some of the mochi to make it Once each ice cream ball is completely enclosed, place seam-side down in a paper cupcake liner. Freeze at least an hour, & remove 5 to 10 minutes prior to serving.
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