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Mango Ice-cream

The cool refreshing ice-cream  is a good way to end a summer time meal especially when mangoes are in season.

3 medium-sized mangoes, peeled and stoned
1 cup (250 ml) sugar
2 very fresh eggs, separated
1 cup (250 ml)  cream

To serve
fresh or tinned passion fruit

  1. Blend the flesh of the mangoes with 1/3 of the sugar until quite smooth
  2. Beat the egg yolks and 1/3 of the sugar very well until thick and pale yellow.
  3. Beat the egg whites until just stiff and gradually beat in the last 1/3 of the  sugar to make a stiff meringue.
  4. Beat the cream until stiff and gently stir the three mixtures until evenly combined.
  5. Pour into a container with a lid, suitable for freezing.
  6. Freeze the ice-cream at least 6 hours or preferably overnight until completely frozen.
  7. Serve as is or with passion fruit.

About 2 liters or 10 to 12 servings.

Recipe by Carolié de Koster from Art Of Cooking p. 536.

Mango ice-cream-2