Aren’t Mangoes the most summery fruit you could think of? OK aside from perhaps Pineapples but even the look of a Mango resembles that of the sun. So in an effort to survive the hot Australian weather, I decided to make a Mangoes and Cream ice cream. I had the backing of my husband, a fervent mango lover from way back, who would tell me every day while the mangoes were ripening on the windowsill that “Today is the day!”. I ignored his pointed comments and waited until they were actually ripe.
My ice cream maker is the most used gadget this summer, for not only can it help make friends and influence people, it allows me to keep my husband happy with an array of frozen goodies. And believe me, mentioning it to guests will induce childlike squeals of happiness in adult or child, especially once they’re slurping down some freshly churned ice cream.
One of my favourite ice cream bars is the Weiss Mangoes and Cream bars and this is my effort to replicate the lovely flavour of these. If I weren’t trying to make it like those bars, I’d probably swirl through a bit of thick but still slightly runny mango syrup right at the end before I set it in the freezer just because I find those luscious fruit swirls irresistible. I made these with slightly less sugar although if you like your ice creams very sweet you could certainly add more. It would also depend on how ripe and sweet your mangoes are so doing a taste test before churning wouldn’t go astray and it’s hardly a hardship. As for the Mermaid on the side of the cup? That’s how I’d like to be, arms resting on the side of a pool round about now.
Mangoes and cream ice cream
- 1 1/3 cup of mango flesh (about two smallish-medium sized mangoes, I used R2E2 Mangoes as they’re not stringy)
- 2/3-1 cup of caster sugar (I used 2/3 of a cup but use more if you like your ice cream sweeter)
- 2/3 cup milk
- 2/3 cup orange juice
- 2/3 cup thickened cream
1. Place all ingredients except for cream in a blender jug and whizz until smooth. Stir in cream (although you don’t have to do this too well if you’re using an ice cream maker as the churning will mix the cream in).
2. Place in an ice cream maker and churn for about 25 minutes. If you like soft serve dispense from then. If you want a scoopable ice cream, using a spatula scoop out and put in the freezer to freeze a bit further.
3. If you don’t have an ice cream maker, freeze the mixture overnight and let ripen in the fridge for about 20 minutes before serving.
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