With a plethora of Bowen mangoes off Mum's tree, I decided to adapt a vanilla ice cream recipe to create a mango ice cream. I used the flesh from 10 seeds/pits, plus the stones, to make a mango puree in sugar syrup, which I cooked the day before and allowed to chill thoroughly.
Chop the mango flesh into small dice, removing as much as possible from each stone/pit.
Place 1 cup caster sugar and 1 cup of water into a saucepan and bring to a simmer. Cook for around 5-8 minutes, until soft ball stage (bubbles will become larger and a small amount will form a 'soft ball' when rubbed between fingertips)
Add mango flesh and the stones and simmer for a further 10 minutes.
Remove from heat, remove stones/pits and place into an airtight container and refrigerate.
Heat the milk in a saucepan until just below simmering point.
Beat 200g caster sugar and 4 eggs until light and fluffy.
Slowly pour the hot milk onto the sugar/egg mixture, whisking constantly.
Pour the mixture back into the saucepan and heat, without boiling, until it starts to thicken to a smooth custard.
Allow to cool at room temperature.
Once cold, add the cream, vanilla extract and mix well.
Refrigerate for at least 12 hours.
Mix the mango puree into the ice cream mixture, ensuring that it is well blended/mixed.
Following day, pre chill electric Ice Cream maker for required time.
Pour 800ml into machine and churn for approximately 25 minutes.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Substitute Creative Gourmet Mixed Berries for Mango
We love coffee ice cream - I make the standard vanilla and add 5 tablespoons of Bickford's Iced Coffee essence - it is WONDERFUL!
I particularly like Queen's Vanilla Bean Paste (with seeds) 65g, 1 tsp = 1 vanilla pod and @ $9.60 is a good pantry addition.
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