Mango Ice Cream.

Every morning in summer I dive into my fruit salad for breakfast joyful in the knowledge that there is about a seventy percentage chance of fishing out a sunset yellow nugget of juicy sweet mango. I spend all winter counting down the months to Mango time and I spend plenty of time thinking of new ways to use mango in my dishes.

So, here we go – I made mango ice cream the other day. This recipe yields a nice big bowl of pale yellow mango ice cream – that I am having a ball eating my way through!!! During this endeavour I have learnt one ice cream fact …. The damn stuff melts so quickly that it is virtually impossible to photograph. In Durban we

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have been having somewhere near 100% humidity – so my dear friends – Please forgive the pictures of droopy, runny and melting ice cream. It all looked beeeeeurafull when I plated it up – SEE-re-US ….

Mango Ice Cream

No Machine Necessary

Ingredients

500g fresh mango (2 – 3 large mangoes will yield this amount of flesh)

1/2 cup of castor sugar (I use vanilla castor sugar)

1/2 cup of fresh mango juice

375ml of fresh cream

Method

Cut your mango into chunks and using a potato masher or a stick blender – smash it all to a pulp. I like to leave some small chunks of flesh – which are a nice surprise when eating the ice cream.

Put the bowl into your freezer for about 1/2 an hour on the fast freeze setting if you have one.

Your mango should be forming ice crystals when you take it out.

Add the castor sugar and mango juice and stir until the sugar has all melted.

In a separate bowl – whisk your cream until it forms stiff peaks and then gently stir it into the mango mixture.

Cover with cling film and freeze.

Really – nothing could be easier than this.

my mango ice cream served after Sunday lunch

My mango ice cream served between two wafers – for the kiddies!!

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Easy to eat !!!!

Mango Ice Cream with Almond Praline on Pancakes with fresh Summer Berries

The adult version!

Praline

Nutty & Toasty Shards of Amber

Sugar trivia: My mum told me that during WWII women used sugar solutions to set their hair as there was no Dippety-Do in the shops. Many years ago when I was a teenager – I tried it – AND IT WORKED!!! I did seem to attract the attention of

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Ingredients

300g castor sugar

1 cup of cold water

100g roasted almonds (you could use pretty much any nut)

Method

In a dry pan – roast your nuts until they are nice and crunchy and toasted.

Put the sugar and water into a saucepan and stir constantly over a medium heat until all of the sugar is dissolved.

Stop stirring now and bring your saucepan to the boil and watch it like a hawk.

First the mixture will go from cloudy to clear

Then it thickens into syrup and slowly starts to colour up

And then it turns to a golden amber colour.

The whole process from bringing to the boil to ready only takes about 5 minutes.

So don’t be tempted to leave the pot alone – not for one second.

What u must remember is not to stir it and that your mixture continues to cook when you take it off

the direct heat. So take it off just before it’s the colour you are looking for which is kind of the colour of amber …

Throw your nuts into the pot – give it a good swirl around to coat your nuts and then pour the mixture onto a baking tray covered with grease proof paper.

Put the saucepan under a hot running tap immediately to clean off the sugar – the moment the sugar cools it turns rock hard and is a b***arch to get off the pot.

Hot running water is the ONLY way to clean it off !!!

Your praline takes about 10 minutes to dry.

Cut into nice amber shards and store in an air tight container until you need it.

Praline is ideal to decorate ice cream, panna cotta’s, cakes and soft gooey cheeses etc.

TrickyRicky likes a plain chunk of it to munch on!!!

As always

Buon Appetito

Have a wonderful weekend Y’all!!!

Jan

xx

Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!