Mango and Lime Ice-cream

Mango
Mango and lime ice-cream

Mango and Lime Ice-cream

What can you do if you have three over-ripe mangoes?  Make ice-cream, of course!   This recipe for Mango and Lime Ice-cream is based on one included in Delia Smith’s Winter Collection – a cookery book I go back to year after year – but I include the lime zest as well as the lime juice as I like a stronger lime flavour.  Also, I generally make it with cream rather than crème fraiche as I am more likely to have this in the house.  Luckily for me, this ice-cream is better if your mangoes are very ripe as this gives it a stronger flavour.

This is a lovely ice-cream – exotic mango and zesty lime –  and very easy to make.  It makes a great dessert following a spicy meal (thai green curry anyone?) but is also very nice eaten straight from the tub in the garden on a hot summer’s day (don’t ask me how I know this!)

Equipment

Liquidiser, mixing bowl, freezer proof dish, Ice Cream Maker  (although you can make it without this – see below)

Mango
Mix the puree and the cream
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Mango

Mango and Lime Ice-cream

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This ice-cream combines the fruity deliciousness of mango with a zing of fresh lime.


Scale

Ingredients

  • 120 g caster sugar
  • 3 large, very ripe, mangoes
  • 4 limes
  • 200 ml double cream

Instructions

  1. Put the sugar into a small saucepan together with 150 ml of water. Heat slowly until the sugar is dissolved. Then simmer uncovered for around 15 minutes until the mixture has reduced and looks thick and syrupy.   Remove from heat and allow to cool slightly.
  2. Peel your mangoes, remove the flesh, put it into your liquidiser and blend into a smooth puree.
  3. Put the mango puree into a bowl and add the cooled sugar syrup and the juice and grated zest of the limes.
  4. In a separate bowl (or food processor) whip the cream until it forms soft peaks.
  5. Fold the mango mixture into the whipped cream.
  6. Put the combined mixture into the fridge and allow to get completely cold.
  7. If you have an ice-cream maker, put the mixture into it and process according to instructions.  Once the ice-cream has thickened, transfer it to a freezer-proof container and keep in your freezer until you wish to eat it.
  8. If you do not have an ice-cream maker, you can transfer the mixture straight into the freezer-proof container, freeze for one hour, then stir and return to the freezer.

Keywords: mango and lime ice-cream, mango ice-cream

Mango
Ready to serve!
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Rhubarb Curd and Rose Ice-cream

Rhubarb, rose, cream
Rhubarb Curd and Whipped Cream

Rhubarb Curd and Rose Ice-cream

This Rhubarb Curd and Rose Ice-cream is a really quick and easy ice-cream which manages to taste both familiar and exotic and its soft pink colour looks wonderful!    Rhubarb and rose go very well together and each enhances the flavour of the other.  The sharpness of the rhubarb, the sweet floweriness of the rose plus soft billowing cream is a winning combination.    Don’t overdo the rose flavouring as you want it to balance and not over-power the taste of the rhubarb.  The ice-cream should make you think of an English summer garden – with a whisper of rose-water giving a hint of exotic Arabian Nights rather than a full-on Fry’s Turkish Delight flashback!

Equipment

Whisk and bowl.  This recipe is a breeze using an Ice Cream Maker  but you can still make it if you don’t have one.  Just put the ice-cream mixture into a freezer proof container and put into the freezer.  The air in the whipped cream will mean that your ice-cream still has a good texture.

Rhubarb and Rose - a lovely pudding

Rhubarb Curd and Rose ice-creamPrint

Rhubarb, rose, cream

Rhubarb Curd and Rose Ice-cream

  • Author: Tastebotanical
  • Prep Time: 30
  • Total Time: 30
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This is a lovely ice-cream to make in early summer which combines the flavours of rhubarb and rose.


Scale

Ingredients

  • 600 g  Rhubarb Curd – you can either make your own (See my recipe for homemade Rhubarb Curd) or you can buy it in good supermarkets or food stores
  • 300 ml double cream
  • A teaspoon of rosewater
  • A few drops of pink food colouring (optional)

Instructions

  1. Whisk the cream until it forms soft peaks.
  2. Stir in the Rhubarb Curd.
  3. Add a teaspoon of rose-water.
  4. Add a few drops of pink food colouring if you feel the mixture needs to be pinker!  This won’t be necessary if you have already added colouring to home-made  Curd.
  5. Put the ice-cream mixture in your ice-cream maker, process until thickened and transfer to a freezer-proof container and store in your freezer until required.  Alternatively, as outlined above, you can put the ice-cream mixture straight into the freezer if you don’t have an ice-cream maker.
  6. And that’s it – enjoy!

Keywords: rhubarb ice-cream, rhubarb and rose ice-cream

 

Rhubarb Curd and Rose ice-cream
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