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Mango and passion fruit ice cream
Serves 8-10 Desserts and puddings
Ingredients
- 2 x 432g cans sliced mango, drained, or 4 ripe, orange- fleshed fresh mangoes, sliced
- juice 2 limes
- 175g caster sugar
- 300ml double cream
- calendula or yellow viola flowers, to serve (optional)
For the passion fruit sauce
- 10 passion fruit
- 50g caster sugar
Method
The day before, make the ice cream. Put the mango slices in a blender with the lime juice and set aside.
Put the sugar and 50ml water in a pan 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.
Stir in the cream and churn in an ice-cream maker according to the manufacturer’s instructions. Alternatively, use the ‘still freeze’ method (see lemon curd ice cream recipe on p116).
To make the passion fruit sauce, cut the passion fruit in half and scoop out the flesh with a teaspoon straight into a blender. Whizz briefly, then pour the resulting liquid into a nylon sieve set over a pan – this will separate 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 and set aside to cool.
Reserve 150ml of the passion fruit sauce and keep chilled in the fridge until ready to serve. Fold the remainder through the mango ice cream and freeze overnight.
To serve, spoon the reserved passion fruit sauce over the ice cream and decorate with the flowers, if using.
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