Mango Ghost Pepper Ice Cream

This Mango Ghost Pepper Ice Cream brings together the lush sweetness of Alphonso mango, the rich coconut flavor of coconut milk, and the surprising fruitiness of fresh ghost pepper. The first spoonful is cool, creamy, and tropical; then the pepper’s warmth gradually builds in the background. Using just ½ g of ghost pepper keeps those fruit flavors at the center while giving the finished ice cream a distinct but balanced heat.

Ingredients

• 1 can (13.66 oz/403 ml) full-fat coconut milk
• 1 cup (240 g) Alphonso mango pulp
• ½ cup (120 g) whole milk
• ½ cup plus 2 tbsp (125 g) granulated sugar, divided
• 4 large egg yolks
• ¼ tsp table salt
• ½ g fresh ghost pepper
• ½ tsp vanilla bean paste
• 1 tbsp (15 g) fresh lime juice

Directions

Prepare the Custard

Combine the coconut milk, whole milk, ½ cup of the sugar, and salt in a medium saucepan. Warm over medium-low heat, stirring frequently. When the mixture reaches about 150°F (66°C), add the ghost pepper.

In a medium bowl, whisk the egg yolks with the remaining 2 tbsp sugar until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks. Pour the tempered yolk mixture back into the saucepan, whisking constantly.

Remove and discard the ghost pepper. Cook the custard over medium-low heat, stirring constantly, until it reaches 175°F (79°C). Do not let it boil.

Finish the Base

Remove the custard from the heat and let it cool. Blend in the mango pulp and vanilla bean paste until smooth.

Chill and Churn

Cover and chill until completely cold, at least 4 hours or overnight. Stir in the lime juice, then churn according to your ice cream maker manufacturer’s directions. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

Notes

Ghost Pepper

• Wear gloves when handling ghost peppers and avoid touching your face or eyes. Pepper heat can vary considerably, even at the same weight.

Variations

• Spicier Mango Ghost Pepper Ice Cream: Increase the fresh ghost pepper to 1 g. This tested version delivers a noticeably stronger, more persistent heat.

Make-Ahead & Storage

• The ice cream base can be prepared and refrigerated up to 24 hours before churning.
• Store the finished ice cream in a tightly covered container in the freezer. Let it stand at room temperature for 5–10 minutes before scooping, if needed.