Mango Ice Cream
A community recipe by scoffypigNot tested or verified by Nigella.com
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Puree mango. Stir in sugar, lemon juice and gelatine mixture. Whip cream until stiff and fold in. Freeze in a shallow container for several hours, then remove from freezer for half an hour to soften slightly before serving.
Puree mango. Stir in sugar, lemon juice and gelatine mixture. Whip cream until stiff and fold in. Freeze in a shallow container for several hours, then remove from freezer for half an hour to soften slightly before serving.
Introduction
Lovely with an exotic fruit salad. Would probably be even better with diced preserved ginger pieces added.
Lovely with an exotic fruit salad. Would probably be even better with diced preserved ginger pieces added.
Ingredients
Serves: 6-8
Metric
Cups
- 4 mangos (ripe, or 400-500g of canned mangoes, drained of juice - or canned mango puree)
- 180 grams sugar (125g if using canned mango)
- 1 tablespoon lemon juice
- 1 tablespoon powdered gelatine (stirred into 3 tablespoons of very hot water until dissolved)
- 375 millilitres double cream
- 4 mangos (ripe, or 400-500g of canned mangoes, drained of juice - or canned mango puree)
- 6⅓ ounces sugar (125g if using canned mango)
- 1 tablespoon lemon juice
- 1 tablespoon powdered gelatine (stirred into 3 tablespoons of very hot water until dissolved)
- 13 fluid ounces heavy cream
Method
Mango Ice Cream is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Jeanjeanie on 24th September 2013
Show more commentsQuite sickly but I then made a mango sorbet which I stirred in just before final point of freezing and it made all the difference and added a real mango taste. The cream in the original recipe overwhelmes the true flavour of the fruit but the sorbet brings back what this ice cream is all about.