I know when summer has arrived in Sydney; rich orange skin mangoes begin to appear in our weekly fruit and vegetable box. Their golden flesh has a sweet, tangy flavour and gives off a delicious floral fragrance.
Sometimes when the mangoes over ripened before I’ve had a chance to eat them fresh, I puree it and add to a traditional vanilla ice cream recipe. I have reduced the eggs in this recipe so there is a good balance of custardy creaminess that does not overwhelm the subtle aroma of the mango.
600ml pureed mango
300ml full-fat milk
50g skimmed milk powder
300ml double cream
1 vanilla pod
70g caster sugar
2 egg yolks
Mix skimmed milk powder and milk in a saucepan (this is to avoid lumps) then add the cream. Split the vanilla pod with a sharp knife and scrape out the seeds. Pop seeds and empty vanilla pod into the saucepan. Bring to the boil, take off the heat and leave to infuse for 10 minutes.
Put egg yolks and sugar in a bowl and whisk on full speed until the mixture is pale and light. Then slowly add the hot milk (re-heat if necessary), stirring with a whisk continuously to prevent curdling. Return the mixture to the saucepan and cook over a medium heat, stirring with a wooden spoon, until it starts to thicken and coats the back of the wooden spoon.
Remove from the heat and strain into a bowl then leave to cool. Pop a sheet of cling film on the custard to prevent a skin forming. When cool enough mix in the mango puree then pour into an ice-cream machine, churn and freeze.
cooking time: 10 mins