Mango ice cream with scorpion pepper chocolate chips

Father in law sent some mangoes from his trees. One was quite large (picture for perspective)

Makes 2 quarts.

Ingredients
2 cups fresh mango puree (the riper the better)
2 cups cold heavy whipping cream
1 cup whole milk
3/4 cup sugar
1/4 cup light brown sugar, loosely packed
1/4 cup light corn syrup
1 teaspoon vanilla extract
pinch of salt
50 grams chocolate with chili (I used a scorpion pepper bar and only used chocolate in one quart. Other quart was plain mango)

Instructions
Combine pureed mangoes, heavy cream, milk, sugar, brown sugar, corn syrup, vanilla, and salt.

Transfer mixture to a Ziploc bag and chill for 30 minutes or so in an ice bath (or maybe overnight in refrigerator)

Transfer the ice cream mixture into the bowl of your ice cream maker and freeze according to manufacturers instructions. You might have to do this in 2 batches, depending on the size of your ice cream maker. Churn for about 20-25 minutes, or until your ice cream has reached the consistency of a thick soft serve. During the last couple minutes, add the dark chocolate chunks and churn until completely combined.

Transfer ice cream to freezer safe container of choice and freeze for at least 4-6 hours, or overnight until firm.

The spicy chocolate was tempered by the dairy though a slight burn lingered. I liked it. Not sure when I will have access to scorpion pepper chocolate again but any chili chocolate should do.