Try this mango icecream — the texture is sublime. Perfect for a treat on these balmy evenings where we leave the doors wide open in an attempt to cool the house. Cold and delicious, serve it in a cone if in a hurry or with a fresh fruit salad. There will be enough to see you through a couple of evenings. Liquor will only make it better.
Ingredients
| 2 ½ cups | Mangoes, approx. 2 large or 3 small (Main) |
| 160 g | Caster sugar |
| 3 | Egg yolks |
| 400 ml | Cream |
Caramelised nuts
| ½ cup | Almonds, roughly chopped |
| ½ cup | Sugar |
Fruit salad
| 1 cup | Pineapple, cubed |
| 2 | Kiwifruit, chopped |
| ½ cup | Mangoes, cubed |
| 2 | Passionfruit, pulp |
Directions
- Place the fresh mango and 60g sugar into a blender and mix until smooth. Pour through a sieve, discarding any bits.
- Beat the egg yolks and 100g sugar until light and creamy. Heat the cream in a small pot until warm. Pour into the egg mixing through, then place into a clean pot. Reheat stirring continuously until it just coats the back of a spoon. Strain and cool. Fold through the mango. Refrigerate for several hours.
- Churn the mango mix in an icecream maker or freeze for 2 hours, beat again and refreeze.
- To make the caramelised nuts, sprinkle your chopped nuts on a piece of baking paper. Place the sugar into a heavy-based pan on a low heat and melt until it is a caramel colour. Keep an eye on it or it will burn quickly. Pour over the chopped nuts and allow to cool. Break roughly or, using a rolling pin, crush the nuts into a rough crumble. Keep in an airtight container.
- When ready to serve, place some fruit salad in bowl, add a scoop or two of icecream and top with caramelised nuts.
