Not exactly an experienced fruit buyer, my sister picked up 3 overly ripe mangoes at the supermarket for an amazing price- a bargain that left me grinning though my parents were shaking their head wondering what on earth they’d do with mangoes so soft they obviously could not eaten.
But they were perfect for making mango puree for desserts! And with the hot weather we were having, what would be better than making ice-cream?
We used this ice-cream to test out our new soft serve ice-cream machine which had a pretty funky dispensing functionality, though we weren’t all that great at making pretty soft-serve shaped ice-cream…..as you can see from the pictures!
And like all other homemade ice-creams, it tasted amazingly smooth and fresh. Unfortunately, that also means that it melts pretty quickly too!!
Mango Ice Cream Recipe
Recipe adapted from Delicious Ice Cream
1 vanilla pod (i used vanilla essence instead)
4 large egg yolks
115g caster sugar
300g mango, pureed (I put the flesh of 1 medium/large mango into the blender)
2 tablespoons lemon juice
300ml double cream
1. Pour the milk into a large heavy-based saucepan. Split open the vanilla pod and scrape out the seeds into the milk, then add the whole vanilla pod too. bring almost to boil, then remove from heat and leave to infuse for 30 minutes.
2. Put the egg yolks and sugar in a bowl and whisk together until pale and mixture leaves a trail when the whisk is lifted. Remove the vanilla pod from the milk, then slowly add the milk into the egg mixture, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out saucepan or a double boiler and cook over a low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. Remove the custard from the heat and leave to cool for at least 1 hour, stirring from time to time to prevent a skin from forming.
3. Stir the mango puree and lemon juice into the custard mixture.
4. Whip the cream until it holds its shape.
5. If using an ice cream machine, fold the whipped cream into the cold custard, then churn the mixture in the machine following the manufacturers instructions. Alternatively, freeze the custard in a freezer container, uncovered, for 1-2 hours, or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream. Return to the freezer and freeze for a further 2-3 hours, or until firm or required. Cover the container with a lid for storing.
* I also added a little bit of alcohol (rum) into the mixture with the mangoes because it makes the ice-cream smoother