I love summer. I love the long sunny days. I love the heat. I love being outdoors.
I normally feel very energetic in summer and I love going for long walks on the beach. I also enjoy working in my garden at this time of the year and having picnics in the winelands, or in my garden.
With the heat wave in Cape Town, at the moment, I unfortunately feel totally exhausted and I just feel like sleeping.
Luckily I have summer fruits to cheer me up and mangoes are one of my most favourite summer fruits. Mangoes are best eaten as is, peeled and sliced, but it also makes wonderful chutney!
With this recipe for mango ice cream I have combined two of my most favourite things to eat in summer…. Ice cream and mangoes!
The mangoes in this recipe can be replaced with almost any other fruit. Just make sure that the fruit is ripe.
Mangoes are called “the king of fruits” for a reason. This fruit is packed with vitamin A and C and provides anti-ageing and health boosting essentials.
- 500ml full cream milk
- 250ml fresh cream
- Seeds of ½ a vanilla pod
- 125g sugar
- 5 egg yolks
- 1 large mango, peeled, diced and pureed
- FOR THE MANGO COULIS
- 1 large mango
- Prepare your ice cream maker in accordance to the manufacturer’s instructions.
- Place the milk, cream and vanilla seeds in a saucepan and heat over moderate heat until hot but not boiling.
- Mix the sugar and egg yolks together and add the warmed milk mixture, beating all the time with a whisk.
- Return to the saucepan and heat gently. Stir the mixture and heat until it thickens and has the consistency to coat the back of a spoon.
- Cool the mixture completely. Add the pureed mangoes and mix with the milk mixture.
- Pour into the ice cream maker and churn accoring to instructions. Freeze for at least 12 hours.
- FOR THE COULIS: Puree the mango in a fruit prcessor.
- Remove the ice-cream from the freezer about 20 minutes before serving. Spoon some ice cream into serving dishes and cover with some coulis, repeat and serve with fresh mango ribbons and fresh mint.