Mango Ice Cream Recipe

Mango Ice Cream Recipes

Ingredients :

2 x 425g sliced mango, drained

50g caster sugar

30ml lime juice

15ml powdered gelatine

350ml double cream, lighted whipped

fresh mint sprigs, to decorate

Method :

Reserve four slices of mango for decoration and chop the remainder. Place the mangoes in a bowl with the sugar and lime juice. Put 45ml hot water in a small bowl and sprinkle over the gelatine. Place over a pot of gently simmering water and stir until dissolved. Pour on to the mangoes and mix well. Add the lightly whipped cream and fold into the mango mixture. Pour the mixture into a polythene freezer container and freeze until half frozen. Place in a food processor or blender and blend until smooth. Spoon back into the plastic container and re-freeze. Remove from the freezer 10 minutes before serving and place in the fridge. Serve scoops of ice cream decorated with pieces of the reserved sliced mango and fresh mint sprigs.

Mangoes are used widely in Far Eastern cooking, particularly in Thailand, where they are used to make this delicious ice cream.

Serves 4 - 6

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