Mango Ice Cream
The first time I had mango ice cream was on a long-haul flight from China to the UK. At about 4am (time isn’t particularly fixed when you’re flying through 8 different time-zones) the cabin attendants brought ice cream to the few passengers who were still awake. It was a revelation, refreshing and fruity whilst still retaining the sweet luxuriousness of good ice cream.
Ingredients
4 small (2 large) mangos
1 cup sugar
2.5 tablespoons of lime juice
150ml cream
150ml milk
175ml coconut milk
Instructions
Peel and cube the mangos and place in a large mixing bowl. Dice and set aside a small amount (about half a cup) for garnishing.
Add half a cup of sugar to the cubed mango and mix together thoroughly, leave in the fridge for 3 hours to marinate.
Pour the mango chunks and the mango-sugar syrup into a saucepan and simmer for about 5 minutes.
In a blender or food processor, blend the mango thoroughly. Add the lime juice and blend to combine. Return to the fridge to rest for an hour.
Combine the milk, cream, sugar, and coconut milk in a large bowl. Add the mango and mix gently to combine.
Pour the mixture into a suitable container and place in the freezer. After an hour, remove the mixture and whisk it until smooth, return to the freezer until solid.
Take the ice cream out of the freezer 15 minutes before eating, serve with the remaining mango chunks.
