Mango Ice Cream

Mariposa's been creative again.  It's just how she is; she always has to be doing something and that something's been in the kitchen more often than not lately. It's also a great way to make sure she's getting some reading done (and maths!)

Last month we purchased a couple of boxes of mangoes.  The first box disappeared promptly as my children morphed into fruit bats.  Then, as the novelty began to wear off, we were left with those that were ripening quickly.  This is where Mariposa came and stepped in to the rescue, as she got to work cutting out all the fruit and laying it on trays in the freezer.

Frozen mango pieces are great for a refreshing smoothie, but 2 cups worth were transformed into a delicious ice cream that I would really recommend you try.  This recipe comes from a book "Homemade Icecream Naturally", isbn 1-86256-075-7.

Mango Ice Cream:
(makes 1 litre)

4 large, ripe mangoes (or 3x 425g cans mango segments)
150g caster sugar
1 egg
465ml cream
65 ml (1/4 cup) milk
1 tsp vanilla essence

1.  Peel, seed and sieve the mangoes to remove fibres.

2.  Place mango puree and 75g of the sugar in a double boiler and simmer gently for 15 minutes.  Cool and chill the mango mixture for 30 minutes before using.

3. Place the egg, remaining sugar, 65ml (1/4 cup) cream, milk and vanilla essence in the blender and process for 30 seconds.

4. Add the chilled mango puree and blend for 15 seconds.  Continue blending for about 30 seconds while adding the remaining 400ml cream.

5.  Place the mixture into an ice cream maker and freeze (or, do as we did and place in a metal baking tin.  Using a fork, stir through every 20-30 minutes to disperse ice crystals. Continue until firm.)

Mariposa served this cut into wedges, but it could easily be whipped up again with a fork, after sitting a few minutes out of the freezer, then served with an icecream scoop.

This recipe is just delicious!