Edible Indian Sunshine

3-4 / 3 cups Medium sized, ripe Mangoes

300-400 ml /1 1/4 cup unsweetened, full-fat coconut milk

125 ml / 1/2 cup cream

approx 150 gm / 3/4 cup caster sugar

lime juice to taste

You can go about this two ways, depending on the type and quality of your mango.

If your mangoes, are very sweet and soft, just blitz it to a puree, along with the

sugar and set aside.

If they aren’t as sweet and are firm fleshed, chop into small cubes and leave to

macerate in a bowl with a third of the sugar for a couple of hours. Cook this, over

a low heat gently, until the sugar is dissolved and the fruit is softeneed. Blitz to a

puree and decant into a large bowl.

Which ever way you have treated your mango; add most of the coconut milk to it,

holding a third back and all the cream. Add a stingy bit of lime juice. Now have a

taste. It should be quite sweet (freezing reduces the sweetness of the taste), the

coconut should hum in the background and lime juice should be just enough to

balance it all. Add more of the coconut milk, lime juice or sugar until you get the

balance that you are happy with. If it’s oversweet, that’s fine, it will be perfect after

it’s frozen.

Leave the bowl in the fridge to chill for a few hours and the churn in your

ice-cream maker according to the manufacturer’s instructions. I find this ice cream

needs double the churning time compared to cream-egg based ice creams. Leave

to freeze completely for a few hours. Take it out for ten minutes to ‘ripen’, before


Toasted coconut flakes, or cubed fresh mango make fabulous toppings.

Spotted on The Patterned Plate. Click here for link.

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