When life gives you mangoes, make mango ice cream; here's my recipe | Suzy Fleming Leonard

Mango lovers are in heaven this year.

Last year's crop was pretty dismal. "We put up a sign: Mother Nature missed us. See you in 2023," said Angie Marshall, whose family has grown mangoes on Merritt Island for 80 years at Ensey Tropical Fruit Co.

She believes a lack of rain in 2021 shriveled the 2022 crop. This year, though, Mother Nature worked her magic, leaving mangoes galore in her wake.

Mangoes are everywhere right now, from backyard trees to groves stretching across several acres.

I see them in the grocery produce section, too, but every time I start to pick one up I'm reminded of a bit of wisdom I heard when I first moved to the Space Coast back in 1999.

If you have to buy mangoes, you don't have any friends.

I'm lucky enough to have friends with loaded trees, and if you don't, stroll along the river road in Cocoa and Rockledge, and there's bound to be a "Free Mangoes" box or two.

If you're inclined to pay, some of Brevard's mango groves along South Tropical Trail and Newfound Harbor Drive on Merritt Island and in other parts of the county offer dozens of varieties, many of which are found only in Brevard.

Tasting parties have become popular, said Okie LoPresti, who owns Nick's Island Tropical Fruit, just north of Pineda Causeway on South Tropical Trail. Mangoes come in a variety of shapes and sizes, colors range from yellow and lime green to rosy-pink and garnet. It's fun to compare the mild Valencia Pride to the tang of Zill and the hint of coconut in the Sunset to the peachy Haden.

So what do you do with all these mangoes?

Marshall said anything you make with peaches, you can make with mangoes. Angela Collins, who works at Ensey most mornings, said she plans to make mango banana nut bread with some of the farm's bounty.

I bought a dozen mangoes while visiting the various orchards. I ate a few of them standing over the sink, my hands and face sticky with juice. I froze a few, too, with plans for mango margaritas. Then I saved a couple to use in ice cream.

I started with a simple recipe given to me by chef Scott Earick of Scott's on Fifth in Indialantic. (I've shared it here before, but it's worth sharing again.) He makes salted caramel ice cream with bourbon and a teaspoon of sea salt. I wanted milder flavors so the mango would shine, so I experimented.

It's definitely an experiment I'll repeat.

Here's what I came up with:

Overnight Mango Ice Cream

Makes: 8-10 servings

Active time: 15 minutes

Total time: 7 hours, 15 minutes

2 cups heavy whipping cream

2 14-ounce cans sweetened condensed milk

1 tablespoon vanilla

1 tablespoon bourbon

1/2 teaspoon fine table salt

Two mangoes, diced, plus more for serving

Chill a large glass or metal bowl. Add cream to bowl and beat on low to medium until cream becomes frothy, about 2 minutes. Turn the speed up to high, and beat until stiff peaks form, 3 to 4 minutes.

Gently fold in sweetened condensed milk, vanilla, bourbon salt and mangoes until just combined.

Transfer the mixture to a container with a tight-sealing lid, and store in the freezer for at least 7 hours, or overnight. Stirring once about halfway through freeze time will improve consistency, but isn’t necessary.

Serve with a garnish of diced mango, if desired.

Note: Ice cream is best if eaten within two days of making it.

Suzy Fleming Leonard is a features journalist with more than three decades of experience. Reach her at sleonard@floridatoday.com. Find her on Facebook: @SuzyFlemingLeonard or on Instagram: @SuzyLeonard. 

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This article originally appeared on Florida Today: It's mango season; here's an easy mango ice cream recipe