Archive for July 5th, 2010

Mangoes abound on our market during the summer months: just one of the many advantages of living in a multi-ethnic area.  We love their rich flavour and silky texture, so I was delighted to find this easy recipe for Mango Ice Cream.  The resulting Mango Ice cream was delicious: smooth, rich and creamy.  I can see myself making a lot of this, especially as Mangoes are often plentiful locally.  It would be wonderful combined in a trio of tropical flavoured ice creams. In combination with Honeyed Banana Ice Cream with Nuts and/or Pineapple Ice Cream and/or Coconut Ice Cream this would be a lovely cooling Summer dessert.   The recipe specified one Mango: mine was very large, which did not affect the recipe at all.  The recipe is very quick once the sugar syrup has been made: this takes 15-20 mins and needs to be done a little in advance to allow it to cool. My first batch of syrup had to be discarded as I cooked it too long (trying to do several things at once I did not watch it carefully enough) so be warned, but please do not be put off!  I have found that a slightly overcooked syrup can be cooled slightly, a little extra water added, the syrup gently melted into the newly added water and then carefully reboiled to the thread stage.  It may be able to be rescued providing it has not started to caramelise.  I have recently made Citrus Fruit Mousse, in this instance a mango and lime cream mixture, to serve with fruit so I am sure that lime juice would be a really good substitute for lemon juice in this ice cream.

The original recipe was found in the book Ice Creams published by Hamlyn (there is no specified author).  This useful little book was found in a local charity shop and contains a good number of fairly easy ice cream recipes within its slim pages.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Mango Ice Cream
(filled a 1litre ice cream container)

300ml/½pint water
100g/4ozs sugar
1 large ripe mango, peeled
2tbsp lemon juice (alternatively lime juice)
150ml/5fl ozs double or whipping cream

1.  Put the water and sugar in a small saucepan.  Heat gently, stirring, until the sugar is dissolved.  Bring to the boil and cook steadily until the liquid is reduced to a syrup, reaching 107oC/225oF on a sugar thermometer.  (This is called thread stage. If you do not have a sugar thermometer then let a small amount of syrup fall from a spoon onto a saucer.  It should form a fine thin thread.)  Leave to cool.  Take care it does not over cook (see note above).  I found that, once it was at a rolling boil (after the sugar had dissolved) it took around 15 minutes for the syrup to cook.

2.  Remove the flesh from the peeled mango in rough chunks, place in a liquidizer with the lemon juice and puree.  Stir into the syrup.

3.  Ice Cream maker:
Churn the mango mixture in the machine, gradually adding the cream until thick , which should take around 10-15 minutes.  Tip into loaf tin or container, cover with cling film or a lid and freeze for at least 6 hours.

4. By hand:
Whisk the double cream lightly until the whisk leaves a trail when lifted. Combine with the mango mixture.  Tip into loaf tin or container, cover with cling film or a lid and freeze until partly set.  Remove the partly frozen ice cream from the freezer and stir once before freezing until set. 

5.  To serve:
Defrost in the fridge before serving: this can take up to 1hour depending on the type of ice cream.  Dip the serving spoon or scoop in boiling water to help it cut through the ice cream if it is a little hard.

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