Facing the unplanned and oversupply of fresh, ripe mango i chose to experiment with the ice cream solution, loosely based on our well tested lemon curd desert. To go there I used four ripe fruit out of the nine we stared with; – two more went into the curry dinner, one was already served as fresh desert – two still waiting to go, when the creative muse will strike..
The picture? I promise, will do, as soon as the opportunity to taste it arrives.
So, to produce a loaf of about 2.5 l of gourmet ice cream i took:
- 4 ripe, sizeable mangoes (964 g when peeled and sliced)
- 2 tablespoons of butter
- 3 tablespoons of brown sugar
- 115 g home made meringues (should have had more, but..)
- 150 g digestive biscuits
- 500 ml whipping cream
- Placed a wide, low, heavy-bottom pot on a burner and melted the butter.
- Dropped the brown sugar into the pot, stirred around to make sure the sugat and butter are well combined and the surface of the pot is evenly covered.
- Dropped sliced mango into the pot, turned the heat to medium, and left it uncovered for a good 30 minutes. Stirred occasionally.
- When all pieces appeared somewhat cooked through, took it off the heat, into the blender. When blended, i had 750 ml of thick smooth paste. Left it for some 2 hours, to completely cool down.
- Lined up the rectangular loaf baking pan (bottom size 6×32 cm) with aluminum foil, left some foil dangling on the outside.
- In a large bowl i collected my meringues and the biscuits. I smashed them with w wooden mace.
- Whipped the whipping cream to relatively stiff level.
- Gently introduced the mango puree to the dry ingredients. Mixed carefully, but fairly thoroughly.
- Introduced the whipped cream, folded gently.
- Poured the whole mixture into the loaf pan, tightly closed the foil and dropped it into the deep freeze.
Wish me luck!