A mango tree is a gift that keeps on giving and giving. If you don't own a couple trees (it's rare to have just one), then most likely your neighbour does, or your neighbour's neighbour. There is always more than enough to feed the entire community, but at the end of the day, that doesn't stop us fighting over mangoes.
However, if you are tired of the generic 'mango sucking' then Mango ice cream is an easy way to spice things up and since it's homemade, any variety of mango is welcome. For this recipe, we'll use local Julie mango, which contrary to hairy belief, has a very potent mango flavor and thick creamy texture to perfect this frozen snack.
Frozen Mango Delight
6 ripe medium-sized Julie mangoes, yields 4 cups mango puree
1 ripe medium-sized Ceylon mango, diced for chunky character
11/2 cups sweetened condensed milk
1 cup whipping cream
1 tsp lime zest
1 tsp ground ginger
1 tsp ground cardamon, equivalent to 5 seeds
1 tsp vanilla
a pinch of salt
1. Peel and cut mango flesh into pieces. Puree in a blender and then using a strainer, separate the 'hairs' from the puree.
 |
| It's easier if done bit by bit |
 |
| This hair ball could make or break your ice cream |
 |
| The result is a smooth, creamy texture |
2. Place mango puree in a large bowl and gently stir in condensed milk. Taste at various intervals to ensure that its sweetness is to your liking. Try not to let the milk overpower the mango.
3. In a separate bowl, whisk whipping cream and vanilla for about 5 minutes until soft peaks form.
4. Gently stir mango mixture, lemon zest, ginger, cardamon and salt into whipping cream until smooth and even.
5. Place in the freezer for about 5 hours or until semi hard. Blend again for a couple seconds and fold in diced mango. Freeze overnight.
6. Serve yourself some creamy goodness.
