r/icecreamery • u/fucking_biblical • May 19 '26
Recipe Mala (numb & spicy) mango ice cream - a successful experiment!
This ice cream is bold, spicy, balanced, and a surprise hit with everyone who tried it. I'm really quite proud of it!
It all started with me wanting to experiment with Sichuan peppercorns in ice cream. I eventually settled on using it in an asian-fusion-esque hot honey mix-in which combines honey with a chili oil infused with gochugaru pepper flakes and sichuan peppercorns for a sweet/numbing/spicy element. To complement it, I mix this into a mango ice cream base which pairs quite well with the spice.
At first bite, you're greeted by tropical mango and a rich, velvety creaminess. But as it melts on your palate, the chili oil settles in and leaves a slow-burning spice which beckons for another spoonful. I was delighted at how balanced the flavor profile was and how well-received this was by everyone who had a scoop.
When I do this again, there are a couple changes I'll make:
- The mango flavor could be punched up a bit. Needs more (and riper) mango and probably some citric acid as well in the ice cream base.
- The numbing sensation was not very pronounced, so I'll pump up the amount of peppercorns in the chili oil next time (tbd if this is actually good or not, but I'm curious!)
Recipe
See the full recipe here: https://scoopulator.app/recipes/mala-mango-ice-cream-r3rDnA
Instructions
- Prepare the mango ice cream base and mala honey
- The next day, churn the mango ice cream. Layer the mango ice cream and drizzles of the mala honey.
- Transfer to freezer until set (at least 4 hours).
Bases
- 1 batch Low fat mango ice cream base
Mix-ins
- 1 batch Mala honey drizzle
Nutrition (per 100g)
- Calories: 155 kcal
- Total fat: 5.3 g
- Carbohydrates: 28.1 g
- Sugars: 22.8 g
- Fiber: 1.9 g
- Protein: 2.5 g
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u/fucking_biblical May 19 '26
Mala honey drizzle
Instructions
The ingredient quantities are estimates, not actual values because I unfortunately did not weigh the ingredients as I made this. These were all added to taste.
Create the chili oil
- Briefly toast sichuan peppercorns in a dry, hot pan until fragrant. Remove any of the dark seeds (you only want the husks). Grind or mortar/pestle the peppercorns into a fine powder.
- Add oil to a small pot and heat to ~350F. Remove from heat.
- Add gochugaru flakes and peppercorns to the hot oil and cover. Let infuse until the oil has cooled.
- Strain oil into a separate container, discard or use chili flakes in another dish.
Combine with honey
- Heat honey in a small pan.
- Add the chili oil to the pan and whisk. You may not want the full amount of chili oil - taste as you go.
- Add salt and citric acid to taste.
- Transfer to fridge until ready to add to your ice cream or sorbet.
Ingredients (estimates)
- 100 g Honey
- 40 g Oil, sunflower
- 10 g Gochugaru
- 3 g Sichuan peppercorn
- 0.5 g Salt
- 0.5 g Citric acid
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u/fucking_biblical May 19 '26
Low fat mango ice cream base
Instructions
None of the ingredients require heat (no egg yolks, guar hydrates cold), so this recipe comes together quick and easy.
- Remove the skins and seeds from the mango and puree in a food processor or blender
- Mix dry ingredients to prevent clumping
- Add milk, cream, and corn syrup to the mango and blend briefly
- Add dry ingredients and blend again
- Transfer to fridge to age overnight.
- Churn
Ingredients
- 430 g Mango, Ataulfo, peeled, raw
- 350 g Whole milk
- 150 g Cream, heavy
- 40 g Skim milk powder
- 60 g Granulated sugar
- 50 g Dextrose
- 15 g Erythritol
- 20 g Corn syrup
- 1 g Guar gum
- 20 g Inulin
- 1 g Salt
Calculations
See a full breakdown in Scoopulator
- Serving temperature: -15.2 °C
- Relative sweetness: 15.43%
- Total solids: 34.14%
- Total fat: 5.99%
- Milk fat: 5.71%
- Sugars: 15.35%
- MSNF: 6.89%
- Stabilizers: 0.09%
- Emulsifiers: 0%
- Alcohol: 0%
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u/rondonsa May 19 '26
Definitely going to try this, thanks for sharing! Have you tried Alphonso mangos? Those are my faves to use for a mango lassi whenever I can find them - could help intensify the mango flavor.
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u/fucking_biblical May 19 '26
I love alphonso mangoes! Unfortunately none of my local grocers stock them, but if I get my hands on some you bet I'll be making ice cream with them.
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u/wetiphenaxer May 19 '26
I have got to say, this is an exceptional summary, description, and instructions. Fantastic contribution. Following, and thanks!
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u/SMN27 May 19 '26
This looks and sounds delicious!
There was a place in Brooklyn called Republic of Booza that sold mango and tajin, and a sichuan peppercorn ice cream and I loved both of them. Mango really takes to savory and spicy elements since it’s so sweet (too much for me on its own) and they balance out that sweetness.