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Wednesday, May 29, 2013

Mango Crisp with Chai Ice Cream

I have shared this recipe before, but it keeps coming back into my favorites, because it is just that good. I changed it up a bit this time, because I made this really interesting ice cream with some chai tea mix I purchased at an Indian food market in Chicago recently. 

With that in the freezer, I decided to add some additional spice to the crumble topping of this crisp, and they made a spectacular combination. We couldn't stop eating it, even after having a large, comfort-food pasta dinner ! 

Mango Crisp with Chai Ice Cream
For the crisp: 
2 large mangos, diced (about 3 cups) 
1/2 cup honey 
6 tablespoons butter 
2/3 cup shredded coconut 
2/3 cup brown sugar 
2/3 cup flour 
1/2 teaspoon salt 
1/2 teaspoon garam masala 
Preheat oven to 350. Spray a 9 by 9 pan with non-stick spray. Toss mangos with honey and spread in pan. Combine remaining ingredients until crumbly, and cover mango mixture. Bake for 35-40 minutes until golden brown and bubbly. Let cool for 10-15 minutes, served topped with ice cream. 

For the chai ice cream: 
1 cup heavy cream 
1 cup half and half 
2 packages of instant ginger chai tea mix (see here
1/3 cup sugar 
1/2 teaspoon cinnamon
Mix all ingredients together, and process in ice cream maker according to manufacturers directions. Place in freezer to set for 2 hours or more before serving. 

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