I've already talked about the benefits of turmeric, so let's just get right into this recipe, shall we?
It's starting to feel a little cooler here in Nashville, and Starbucks just released the PSL again, meaning only one thing:
Fall is coming.
As a last ditch effort to hold onto summer, I'm making this mango and turmeric ice cream: creamy from the coconut milk, sweet from the mangoes, spicy from the pepper and cinnamon, and earthy from the turmeric. I love the rich taste of turmeric combined with sweet flavors, and in general I prefer desserts that aren't *only* sweet; by adding in a complex flavor like turmeric, you can balance the sweetness of the mango.
I think this is a good way to think about cooking in general when you aren't working from a recipe-- focus on balancing flavors.
For example, if you make a sauce that has a lot of creamy flavors and textures, try adding lemon or another acid (vinegar, lime, orange, etc) to brighten it up and keep the dish from feeling heavy. Often times, salt is added to baked goods to bring out the sweetness of the dessert. Coffee can be added to brownies because the bitterness accentuates the chocolate and cuts through the rich, cloyingly sweet flavor (my favorite chocolate cake recipe uses espresso powder and boiling water, but you can easily just add coffee instead... and this recipe works well with gluten free flour too!). When you taste something you've made and it seems a little off, try to think of complementary flavors to add, and it will help to balance the dish and develop deeper flavors that make people wonder "how is this so good? what's that flavor I can't quite put my finger on?"
A good list to start with when cooking:
Too sweet? Add something salty (salt), bitter (coffee), or fresh and tart (raspberries on a chocolate torte, for example)
Too heavy? Try an acid (lemon) or fresh and tart flavors (raspberries, again, or the mango in this ice cream that complements the coconut milk).
Too spicy? Add something creamy to cool it down (sour cream, milk, etc)
Too bitter or acidic? Add something sweet (this is why many marinara sauces have a little sugar in them-- I like to add coconut sugar to give it an extra depth of flavor)
Too plain/bland? Try adding more spices or, my favorite, fresh herbs. Sometimes when I make homemade salsa (coming soon!) and I can't quite tell what is wrong, it just need a little more salt and more cilantro.
When you start to think in terms of balancing flavors, rather than simply making a one-note dish, you can develop flavors that elevate your recipes from the standard. Next time you cook a sauce, a chicken dish, or a baked good, try to focus on what elements of flavor are missing from the dish and balance them out!
Back to this ice cream. Without the spices, this is still a pretty quick and easy mango ice cream, but the spices definitely elevate the dish and add a warmth. All around, I think it's a perfect recipe for this transition into fall, and I hope you agree!
Mango Turmeric Ice Cream
Ingredients:
1 1/2 tsp turmeric
1 tsp ginger
1 tsp cinnamon
Dash of freshly cracked pepper (don't forget this! Pepper helps your body absorb the turmeric and receive its benefits!)
1 bag frozen mango chunks (such as Trader Joe's)
2 cans reduced fat coconut milk (can substitute a full fat can of coconut milk if you want it to be extra creamy!)
Directions:
1. Blend all ingredients in a food processor, slowly adding the coconut milk so it doesn't splatter. Blend until creamy. Taste the mixture and if it's not sweet enough, add in some kind of sweetener (if you add sugar, make sure to blend for a long time so it won't be grainy).
2. If you want the ice cream to be of a soft serve consistency, eat right away! Otherwise, freeze for a couple of hours before serving.