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.
