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
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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