I could not resist taking a picture of this, love the bits of
caramelized mango and the toasted bits of pistachios
Meanwhile prepare the caramelized mango. Peel the remaining mango, pit it and slice clean, long, somewhat thick strips of flesh. Cut these in half so you have good-sized , but still easily bite-sized chunks. In a saucepan, caramelize ¼ cup of sugar on high heat. Once the sugar has melted , carefully place the mango pieces into the caramel ( don’t get burned) and lower the heat to medium. Take this off the heat within five minutes – the idea is to just soften the mango slices up a bit and to infuse a more complex mango flavor on top of the mango flavor that will be so prevalent in the custard.
Blitz the roasted pistachios in a food processor to chop them up a little finer, but not down to powder. Mix the caramelized mango and pistachios together and set this aside in the fridge.
Take out the semi set ice cream from the freezer, churned in the food processor for at least 15 minutes or more. Then add in the caramelized mango/pistachios mixture and churn for another minute or two. Transfer into airtight container and get in the freezer for at least 4 to 5 hours ( ideally more)