for family meals :
recipe comes from a cookery book my wife bought
many years ago called 'Christmas Cooking'
from a series called 'The Australian Way, Cook
and Learn' from Dinkum Fare.
is one of those recipes we can all do - it does
not require an ice cream machine . . . and mangoes
are a great exotic fruit".
3/4 cup sugar
pinch of salt
1 tspn vanilla essence
3 very ripe (or tinned) mangoes
4 cups cream, lightly whipped
chocolate or sweet, crisp biscuits such as Cigarettes
Russe, to serve
milk, sugar, salt and vanilla essence in a saucepan.
Stir over medium heat until sugar dissolves,
but do not allow to boil. Remove from heat and
into a large bowl. Meanwhile, purée mangoes
in a food processor or blender (or push through
a sieve). Stir mango pulp and whipped cream
into milk mixture.
into a 30 x 30 cm (12 x 12in) cake tin. Place
tin in the freezer and freeze until mixture
begins to harden and forms ice crystals around
tin from freezer and spoon mixture into a chilled
bowl. Beat on medium speed with an electric
mixer or rotary beater until ice crystals have
dissolved and mixture is smooth (this will take
about 3 minutes). Return mixture to tin, cover
with foil and freeze until firm.
tin from freezer and allow ice-cream to soften
at room temperature for 5 - 10 minutes. Scoop
into serving bowls and decorate with chocolate
or serve with crisp, sweet biscuits.
If you use canned mangoes, drain well and purée
a sufficient quantity to give 3 cups of pulp.
Add the juice of a lemon to sharpen the flavour.
8 - 10