Preparation time is 1hours 20minutes
Cook time is 20minutes
Total time is 1hours 40minutes
Serve is for 6 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
6
- 400grams mango, peeled, stoned and sliced
- 2/3 cup milk
- 1 1/4 cup double cream
- 125grams caster sugar, divided
- 4 eggs, yolks only
Nutrition per serving
1700kJ / 408Cal
1700 Kilojoules or 408 Calories
20% of daily energy intake*
Protein
6.1grams
Fat
27.2grams
Carbs
32.2grams
Sugars
31.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vibrant mango ice cream is the perfect mix of fruity and creamy.
Method
Step 1 of 4
Place the mango in a blender with 50g of sugar and whizz until smooth. Pour into a saucepan and cook on a low heat for 10 minutes, stirring. Set aside to cool.
Step 2 of 4
In a large bowl, whisk the egg yolks and the rest of the sugar together for 1-2 minutes until pale. Gently warm the cream and milk in a saucepan on medium low heat without bringing to the boil.
Step 3 of 4
Slowly trickle the warm cream mix into the egg yolk and sugar mix, whisking all the time. Strain this mix and pour back into the saucepan. Cook on medium low, stirring, until slightly thickened and coating the back of the spoon. Pour into a bowl, cover and chill for 1 hour.
Step 4 of 4
Fold the cooled mango puree into the custard. Pour into an ice cream machine to churn until frozen.
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