Mango Lime & Cardamon Ice Cream

This entry is filed under Asian Recipes, Dessert Recipes.

Refreshing & Reviving

Refreshing & Reviving

Ice cream doesn’t get more exotic than this! Sweet, fragrant and creamy with just a hint of lime and cardamom produces an undeniably refreshing ice cream, perfect for hot sunny days or supper parties.   Try seeking out Alfonso mango pulp as the taste is incomparible and the one exception when tinned fruit works better than fresh!

Serves:6
Preparation Time: 25 minutes
Freezing Time: 2-3 hours
Effort Level: a little effort

Ingredients:
850ml can Alphonso mango pulp** (or 8-9 large ripe mangoes)
300ml whipping cream
1 tbsp caster sugar 
3 cardamon pods
1 large lime

** available from the asian cookshop

Equipment:
Chopping board & sharp knife
Hand held electric mixer
Large mixing bowl
Lemon squeezer
Pestal & mortar or rolling pin
Food processor
Microplane
Spatula
Shallow dish (approx 25cm x 15cm)
Storage container

N.B: Add 6-8 tbsp sugar if using fresh mangoes that aren’t particularly sweet.

Here’s What You Do:
Grate the lime zest into the mixing bowl. Split the cardamom pods, discard the shells and crush the seeds to a powder with a pestal and mortar and put with the zest.

Next add the sugar and cream and whip until thick.

Tip the mango puree into the whipped cream, squeeze in the lime juice and whip again.

Turn into a shallow dish and place in the freezer.

Take out the freezer 1½ hours later and break up the ice crystals by beating well with a fork, or pulsing in the food processor.

If you’re not planning to eat the ice cream the same day, transfer it to a container. Either way, return the mixture to the freezer to reset.

When you’re ready to serve, bring the ice cream up to room temperature for 15 minutes so it isn’t rock hard when you come to eat it.

TopTip For Removing Fresh Mango Flesh: Using a sharp knife, slice the mango in half lengthways on either side of the stone. Score a lattice into the flesh without cutting through the skin. Gently push out the flesh then discard the skin. Now blitz the flesh to a pulp – you need approx 850ml of pulp.

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