Mango Ice Cream
At Norwood West, Palm Springs this was a wonderful success with everyone above all when we served it with a Tequila Sauce, I remember Roger Moore with this dish, he constantly had a second helping.
At Norwood West, Palm Springs this was a wonderful success with everyone above all when we served it with a Tequila Sauce, I remember Roger Moore with this dish, he constantly had a second helping.
- Carbohydrate 38.226678125 g
- Cholesterol 587.398333333333 mg
- Fat 19.8633666666667 g
- Fiber 1.32841663406541 g
- Protein 8.55033333333333 g
- Saturated Fat 9.08640166666667 g
- Serving Size 1 1 Serving (174g)
- Sodium 37.3747916666667 mg
- Sugar 36.8982614909346 g
- Trans Fat 0.918387083333334 g
- Calories 355 calories
Step-by-step
- Peel the mangoes and cut away as much flesh from the stones as you can.
- Blend the chopped mangoes, lime juice, corn syrup and salt in a food processor, blend until smooth, pausing the machine to scrape down the sides once or twice.
- Pour the puree through a strainer to remove any fibrous bits of mango; you should be left with about 1 1/2 cups of puree, set to one side.
- In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the cornflour and set aside.
- Bring the milk to a simmer in a heavy, medium saucepan and slowly beat the hot milk into the eggs and sugar.
- Pour the mixture back into the pan and place over a low heat and stirring constantly with a whisk or wooden spoon cook until the custard thickens slightly (Be careful not to let it boil or the eggs will scramble).
- Remove from the heat and pour the custard through a strainer into a large, clean bowl, let the custard cool slightly, then stir in the mango puree and double cream, cover and leave in the fridge until cold preferably we leave it overnight.
- Stir the chilled custard, and then freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft.
- For firmer ice cream, transfer to a container and freeze at least 2 hours.
A Taste of Paradise: My Mango Ice Cream Journey
The aroma of ripe mangoes always takes me back to sun-drenched afternoons in Palm Springs. It’s a scent that evokes laughter, good company, and of course, the memory of my now-famous mango ice cream. This isn’t just any ice cream; it’s a culmination of happy accidents, culinary experiments, and a dash of Hollywood glamour (yes, really!).
It all started with a simple desire for a refreshing treat on a sweltering day. I had a surplus of perfectly ripe mangoes, the kind that practically melt in your mouth, and a sudden inspiration struck. I'd always loved mango, but never attempted making ice cream from scratch. What could go wrong? As it turns out, not much. The first batch was surprisingly delicious, a perfect balance of sweet and tangy. But it was the unexpected addition of a tequila sauce that truly elevated the dessert to a whole new level. The combination was simply divine; the creamy ice cream beautifully complemented by the spicy kick of the tequila.
I remember vividly the day we served this ice cream at a gathering in Palm Springs. The atmosphere was buzzing with excitement and friendly chatter. Among the guests was the legendary Roger Moore. To my utter surprise, and delight, he was absolutely captivated by my mango creation. He had second, then third helpings. It was then that I knew I had something truly special on my hands.
Since that memorable day, my mango ice cream has become a staple at every gathering, from intimate family dinners to larger celebrations. Friends and family constantly request the recipe. Each scoop is a taste of paradise, a reminder of those unforgettable moments spent in the Californian sunshine. It’s more than just dessert; it’s a shared experience, a story told through every bite.
The beauty of this recipe lies in its simplicity. It’s a straightforward process, yet the result is remarkably rewarding. The fresh, natural flavors of the mangoes shine through, creating a truly exceptional dessert that is as impressive as it is delightful. It is the perfect embodiment of summer's warmth and joy.
More than just a delicious treat, making this ice cream has become a ritual. The process of peeling the mangoes, blending the ingredients, and watching the mixture transform into smooth, creamy perfection is incredibly satisfying. It's a connection to the earth, a celebration of nature's bounty. The whole process is simple enough for any skill level, and the result is a dessert worthy of any celebration, or just a quiet evening at home.
Whether it’s a summer barbecue, a birthday party, or just a Tuesday night, my mango ice cream is always a welcome addition. It is a testament to the simple pleasures in life, a reminder that sometimes, the most unforgettable moments are born from the most unexpected combinations.
So, try this recipe. Let the taste of paradise transport you to a sun-kissed afternoon in Palm Springs. And who knows? Maybe you'll even have a Roger Moore moment of your own!
