Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Mango and passion fruit ice cream
Serves 8-10 Desserts and puddings
Ingredients
- 2 x 432g cans mango, drained, or 4 ripe fresh mangoes (if using fresh, make sure they are the best orange-fleshed variety you can buy and fully ripe. Canned mango pulp is also available but needs a little less sugar)
- juice 2 limes
- 175g caster sugar
- 300ml double cream
For the passion fruit sauce
- 10 passion fruit
- 50g caster sugar
To Serve
- calendula or yellow viola flowers, to serve (optional)
Method
For the mango ice cream, put the mango slices in a blender with the lime juice and set aside.
Put the sugar and 50ml water in a saucepan and heat gently for 4 minutes to allow the sugar to dissolve. Remove from the heat and leave to cool for 20 minutes.
Pour the cooled sugar syrup over the mango in the blender and process to a purée. Pour into a sieve set over a bowl and push the solids through using a circular motion with the back of a ladle. Discard the pips left behind.
Mix in the cream and churn in an ice-cream machine following manufacturer’s instructions or use the ‘still freeze’ method below.
To make the passion fruit sauce, cut the passion fruit in half and scoop the flesh out with a teaspoon straight into a blender. Whizz briefly, then pour the resulting liquid into a nylon sieve set over a pan. (This just separates the seeds from their jelly-like casing without pulverising the black seeds.) Push as much juice through as possible using a circular motion with the back of a ladle. Add the sugar to the juice.
Put over a low heat and stir continuously until thickened to a sauce consistency. Pour into a bowl, cool and chill well while the mango ice cream is freezing for a few hours.
Take 150ml of the passion fruit sauce and chill for serving. Fold the remainder through the mango ice cream and freeze overnight.
Serve the ice cream with the rest of the passion fruit custard spooned over and some calendula or yellow viola flowers to decorate.
Still freeze method
Pour into a freezer-proof container so you have a 3cm clearance from the mixture to the top of the container and freeze for 2 hours. Using a fork, dig into the frozen edges and corners and mix into the slushy centre, then, with electric hand beaters, whisk until broken up and all the same texture. Refreeze for another few hours and then repeat the process and freeze a further 2 hours. Break up and put in a food processor and whizz again, until really smooth. Put in a freezer-proof container and freeze for 4 hours.
If longer and it’s frozen hard, just bring it to a scoop-able state by chilling for around 20 minutes.
Advertisement