Monday, April 19, 2010
Alphonso mangoes are in season for only six weeks or so and it is the beginning of their season now. Highly sweet scented and very sweet, their flesh is delightfully orange. They are available from Middle Eastern shops and good greengrocers.This recipe consists of no more than pureed mango with a drop or two of cream and sugar. It is best eaten on the day it is made. If you do not have an ice-cream maker, place it in a Tupperware bowl and put in the freezer. You will need to swirl it every half-hour or so until it sets to prevent the final surface being too icy.
Slice crosswise down the sides of the stone of each mango, cut down to remove the small strips of flesh left by the stone and, using a teaspoon, scoop out the flesh and discard the skin.
Place in a food processor with the sugar and salt. Puree until smooth. Squeeze over the lime and puree briefly again. Pour into a bowl and stir in the cream.
Labels: Alphanso mango, mango icecream
posted
by kanth @ 5:35 AM
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