If there are two things that spell summer in Sydney it is mangoes and icecream. As soon as the hot weather hits you will see mangoes for sale everywhere.
My family – like most Sydneysiders – adore both of these items. When we went for a country drive recently we were lured to the side of the road where a truck was selling cases of ripe mangoes. $10 later we were on our way with a stash of the tropical fruit in the boot.
As soon as we got home the Hungry Dad and Miss 11 instantly started devouring them. I was not tempted as I actually dislike most fruit, but I have a special revulsion for tropical fruit. Sacrilege, I know, but I have never met a tropical fruit I like.
My immediate thought was turning some of the mangoes into ice cream. My timing was perfect – even though spring has only recently sprung, it was 33C today. Miss 9 came home from school the colour of a lobster, begging for a cold snack.
Ta da! Out of the freezer came this super easy, 4 ingredient, no churn mango ripple ice cream. Miss 9 said it was the best ice cream she ever had.
And both The Hungry Dad and Miss 11 sat, like seagulls watching a hot chip, as I styled and shot the recipe. They both kept urging me to hurry up so they could try the icecream.
Suffice to say it was a huge hit and something I will make every time we have a glut of cheap mangoes (AKA every weekend in summer).
GATHER:
One mango, chopped into small cubes and lightly crushed with a fork
1/3 cup sifted icing sugar
400mL thickened cream
½ teaspoon vanilla bean paste
LET’S GET TO IT:
Place icing sugar, cream and vanilla into bowl of electric mixer fitted with balloon whisk and beat until soft peaks form – do not overbeat.
Use a silver spoon to gently stir through the mango pieces, trying to ensure it is evenly distributed.
Pour into a freezer safe bowl with a lid and freeze for at least 8 hours.
To serve: sit on bench for about 15 minutes then scoop with an icecream scooper.
