In our area, we’ve got a lot of unique seasons. Crawfish season, king cake season, snoball season and, one of my favorites: festival season.
One of the best treats at Jazz Fest is the Mango Freeze from the WWOZ booth. Nothing is better on a hot, humid day than this refreshing, not-too-sweet frozen treat. Because we don’t make it to Jazz Fest every year, I’ve worked on my own copycat recipe to give us that mango freeze fix all summer long. It’s not a perfect copy, as their recipe is a closely guarded secret, but this is pretty close.
(Almost) Mango Freeze
56 oz of frozen mango chunks
1 cup symple syrup
3 tsp lime juice
1/4 tsp kosher salt
Unless you’ve got a really awesome blender, the first step is to defrost the mango chunks. The best method I’ve found is to run them under cool water in a colander or a salad spinner.
Once your mango chunks are defrosted, puree them in a blender. I used my handheld immersion blender since it’s more powerful than my regular blender. Either one will work though. If you have a strainer, you can strain the puree. I don’t so I’ll have a slightly chunkier end result than I’d get at the Fest. Remember, this is Almost Mango Freeze.
Gently fold the simple syrup, lime juice and salt into your mango puree.
If you’ve got an ice cream maker or attachement to a KitchenAid Mixer (which is what I use), add your mixture and let it churn for a bit to help it get nice and chilled. If you don’t have one, you can put it in the freezer, but know it’ll take longer to freeze.
Add your mango mixture to a freezer safe container.
Freeze until it’s ready to eat. This can take anywhere from a few hours to overnight depending on the temperature of your mixture, the kind of container you’re using, and your freezer settings.
Now, go sit outside, turn on some WWOZ and pretend you’re at the Fest.