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Hey everyone! Today, I want to share with you a special treat that I made to celebrate my brother’s high school graduation and birthday. I couldn’t think of a better way to honor his achievements than by making his favorite dessert – Mango Chamoy Ice Cream Macarons.
Join me as I take you through the steps of creating this delicious dessert which I’m sure will become your new favorite summer treat!
Step 1: Gathering the Ingredients
To begin, collect all the ingredients needed for this recipe. Here’s what you’ll need:
If you are not ready to commit to the Italian Method, you can find my beginner macaron recipe here
- Atulfo Mangos
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Chamoy – I got mine from my friend Dolores. Find her on instagram @ddelicias_t
- Blender/Food Processor
- Stand/Hand Mixer
- Round cookie cutter
- Half sheet pans
Step 2: Making the Mango Chamoy Ice Cream
In a blender, puree the peeled and chopped mangos and set to the side.
*Optional- Save some mango chucks to add to the ice cream mixture.
In the stand mixer whip the heavy cream until it reaches stiff peaks. Then slowly add the condensed milk. Once that is combined slowly add the pureed mangos and combine until it reaches a smooth and creamy mixture. Add additional mango chucks and combine.
Place the mixture in a half sheet pan. Add spoonfuls of chamoy and swirl through out the mixture.
Cover well and allow it to freeze over night.
Step 3: Making the Macarons
For these I used my Italian Method Macaron recipe but you can use your favorite macaron recipe or my beginner French method recipe.
I make the macarons a day after I prepare the ice cream, so that the ice cream is firm by the time the macarons are ready to be assembled.
These are larger than normal macarons. I created a template using my Cricut. Each circle 3 inches (7.62cm)in size.
Step 4: Assembling the Macarons
Pair same size macaron shells together. Using a cookie cutter (the same size as the macarons) cut out disks of the frozen ice cream.
The ice cream melts fast. Work as quickly as possible!
Place the disk of ice-cream on one macaron shell and cover with the other.
Step 5: Storing the Macarons
Store them in an airtight container up to a month.
Any left over ice cream can be stored well covered up to a month.
Alternatives
Don’t have the time or energy to make your own ice cream? Buy it store made, melt it down, add the chamoy, and pour it into the sheet pan.
Not a fan of mangos? Try raspberries, blueberries, or strawberries! Or melt down any ice cream of your choice! 🙂
Mango Chamoy Ice Cream Macarons
Course: DessertCuisine: French, MexicanDifficulty: MediumDepends
on size1
hourOvernight
Unique and delicious, these mango chamoy ice cream macarons are perfect for all of your celebrations and any hot summer day!
Ingredients
8-9 Atulfo mangos
600 ml | 20 oz Heavy whipping ream
396 g | 14 oz Sweetened Condensed Milk
Chamoy (optional, to your liking)
Macarons
Directions
Peel and dice the mangos. Puree in a blender or food processor. Set to the side. *optional- save some mango chucks to add the the mixture later*
Pour the heavy cream in the chilled bowl of the stand mixer. Whip on medium speed until it reaches stiff peaks. Do not over whip.
Lower the speed of the mixer and slowly add in the condensed milk.
At the same speed add the pureed mangos. Combine until thick and creamy. Add additional mango chucks to the prepared mixture.
Pour the mixture into a sheet pan. Add the chamoy and swirl through out the mixture. Make sure you use a sheet pan size that will fit your freezer. Cover well and freeze overnight.
Make the macarons and pair same size shells together.
Cut out disks of the firm ice cream using a round cookie cutter. The cookie cutter should be the same size as the macarons. *Work fast so that the ice cream doesn't melt.*
Place the ice cream on one shell and cover with the other.
Store the assembled macarons in an airtight container.
Allow for the assembled macarons to thaw a little before enjoying!
How to Make Mango Chamoy Ice Cream Macarons
NOTES
- I don't use additional sugar because the mangos have natural sweetness and the condensed milk has sugar as well. You can add additional sugar if you'd like.
- The heavy cream will whip up better if the bowl and whisk are really cold. I place mine in the freezer for 10-15 minutes before I make the ice cream mixture.
- You can half the recipe if you don't want to make a large amount of ice cream.
- Baking times for large macaron shells needs to be adjusted. Typically I bake my regular sized macarons for 18 minutes. These large ones baked for about 24 minutes. Adjust baking time accordingly.
