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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World Cup 2010 USA, Crab Cakes from Joe's Stone Crab of Miami

This is the recipe I got from a chef at Joe’s Stone Crab in Miami, Florida, these crab cakes have got to be the best I have ever tasted they are superb just served with the mustard sauce and a mixed salad. When in Palm Springs we used to have flown in monthly stone crab claws, crab cakes and Joe’s famous mustard sauce from In fact most of the celebrities who lived in an around Palm Springs did including Frank Sinatra and Kirk Douglas, rather than wait for the mail order delivery Lord Hanson used to send his jet and Malcolm the senior travel manager to go and pick up the order so the claws etc couldn’t be fresher. I have included the recipes for the mustard sauce and blackened seasoning and a few notes on the stone crabs. In this recipe I of course just use white crab meat, the claw meat of our brown crabs is great to use but can work out a little costly but these crab cakes are worth it.
The Crab Cakes
Serves / Makes: 6 servings

Prep-Time: 10 minutes

Cook-Time: 10 minutes

You Will Need;

• 2/3 cup, mayonnaise
• 5 egg, yolks
• 2 teaspoons, lemon juice
• 2 tablespoons, Worcestershire sauce
• 2 teaspoons, Dijon mustard
• 2 teaspoons, black pepper
• ¼ teaspoon, salt
• ¼ teaspoon, blackened seasoning (see below)
• ¼ teaspoon, crushed red chillies
• ½ cup parsley, chopped fine
• 2½ cups, fresh bread crumbs
• 2 pounds, white crab meat

Mix all ingredients together, and form into 4 ounce cakes, coat with flour and fry in one inch of oil until golden brown Serve and Enjoy!

This pan is just perfect for cooking your crab cakes

Joe’s Stone Crab Mustard Sauce
Serves 4

• 1 tablespoon, dry mustard, Joe uses Coleman’s plus ½ teaspoon
• 1 cup, mayonnaise
• 2 teaspoons, Worcestershire sauce
• 1 teaspoon, steak sauce, preferably A1 sauce but in the UK we use HP sauce 
• 2 tablespoons, double cream
• 2 tablespoons, milk
• Salt, to taste

Place the dry mustard in a mixing bowl and add the mayonnaise, beat for 1 minute then add the Worcestershire sauce, A1/HP sauce, cream and milk, and a pinch of salt and beat until the mixture is well blended and creamy
If you like a more mustard bite, whisk in ½ teaspoon more dry mustard until well blended.
Cover and chill the sauce then serve in small cups with the crab cakes, cooked and cracked stone crab claws, or in the UK crab claws or almost any type of shellfish.

Blackened Seasoning for Fish, or Chicken

• 2 teaspoons, ground paprika
• 4 teaspoons, dried leaf thyme
• 2 teaspoons, onion powder
• 2 teaspoons, garlic powder
• 1 tablespoon, granulated sugar
• 2 teaspoons, salt
• 2 teaspoons, black pepper
• 1 teaspoon, ground cayenne pepper, or to your taste
• 1 teaspoon, dried leaf oregano
• 3/4 teaspoon, ground cumin
• 1/2 teaspoon, ground nutmeg 

Place all ingredients in a jar and store in a cool dark place, shake jar well before each use.

• To cook fish etc with the seasoning, over a low heat, melt about 3 tablespoons of butter in a non-stick frying pan (enough butter to cover fish and the bottom of the pan).
• As soon as the butter is melted, place the fish in the pan, turning over it over to cover both sides with the butter and then generously coat the fish with the seasoning, turn over again and coat the other side with seasoning.
• Now turn up the heat to a medium-high and cook on one side until blackened and somewhat crispy.
• Turn over and cook the other side, add a little more butter whenever necessary.

Stone Crab (Menippe Mercenaria)
In order to assure the continued survival of the species: Only one claw may be removed so the crab can defend itself. Egg bearing females are not allowed to be declawed. The crabs are captured in baited traps. No spears or hooks are allowed. Four inches from the first joint to the tip is the minimum legal size, that's about two ounces. A colossal can weigh 25 ounces or more. The large crusher claw can exert extreme pressure. As much as 19000 lbs. per square inch. Although their massive claws serve as deterrents to most predators, fishermen have reported the stone crab falls prey to the octopus. Stone crab season in Florida runs from October 15th to May 15. Stone crabs exhibit carnivorous feeding behaviour. Sometimes in traps they resort to cannibalism! The claws make up half the weight of the whole crab; they are removed by carefully grabbing from the rear and twisting. The crab is returned to water and the claw regenerates. It takes between 12 to 24 months to reach legal size again. In 1963 stone crabs cost 30 cents a dozen wholesale.