Mango Ice Cream

This sumptuous tropical fruit makes a refreshing ice cream and when served with tequila sauce is simply outstanding

When I posted on Facebook that I was making a mango ice cream there were a few comments about having some to taste, so I thought I would post the recipe on the blog. making ice cream is very simple even without a machine but as ice cream machines are becoming so affordable now surly it must be better to make your own and get the children involved they will love it.

One of the most fun and cheapest machines is available from Amazon and is the Pink Ice Cream Ball and the best recipe book is Ice Cream Made Easy

Anyway back to the recipe for mango ice cream, This was a popular ice cream when we made it at “Norwood West” especially when we served it with a tequila sauce, I can remember Roger Moore with this ice cream He frequently had a second helping.

I will always remember the first time my mother had a mango it was when we were at Lodge Hill Estate working for Mr. Finken. We had been to the market in Aylesbury and bought some Alphonse mangos when we got back home mother said she would try one and the look on her face as she ate it was a picture as was the sight of sweet mango juice running down her face, didn’t get a picture though.

Serves / Makes:    6 servings, Prep-Time: 15 minutes, Cook-Time:  2 to 3 hours or 40 minutes in a machine

You Will Need;

1. 2 large, ripe mangoes2 tablespoons, fresh lime juice
2. ¼ cup, corn syrup, you can buy this at Sainsbury’s, Ocado, Waitrose, and Partridges in London or substitute it with golden syrup for this recipe on Saturday we used golden syrup
3. ¼ teaspoon, salt
4. ¾ cup, caster sugar
5. 2, large egg yolks
   1 cup, milk
6. 1 cup, double cream
7. 1 tablespoon, cornflour

Method;
Peel the mangoes and cut away as much flesh from the stones as you can blend the chopped mangoes, limejuice, corn syrup and salt in a food processor, blend until smooth, stopping the machine to scrape down the sides once or twice.
Pour the purée through a strainer to remove any fibrous bits of mango, you should be left with about 1 ¾ cups of purée, set to one side. In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow beat in the cornflour and set aside. Bring the milk to a simmer in a heavy, medium saucepan and slowly beat the hot milk into the eggs and sugar.
Pour the mixture back into the pan and place over a low heat and stirring constantly with a wooden spoon cook until the custard thickens slightly (Be careful not to let it boil or the eggs will scramble).
Remove from the heat and pour the custard through a strainer into a large, clean bowl, let the custard cool slightly, then stir in the mango purée and double cream, cover and leave in the fridge until cold, we leave it overnight. Stir the chilled custard, and then freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions.
Garnish if you want with a handful of mint sprigs as garnish Serve and Enjoy!

Notes:

When finished, the ice cream will be soft for a firmer ice cream, transfer to a container and freeze for at least 2 hours. Now here come the cheats for those who don’t want to make a custard buy a carton of fresh custard from the supermarket, don’t use tinned as it contains too many additives

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