MANGO LASSI
This Indian drink is like a mango milkshake and is delicious.
Provided by Jamie Oliver
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours.
LUSCIOUS SILKY MANGO ICE CREAM
My entire family fell in LOVE with this ice cream, I tell ya! Instead of making my own mango puree, I just bought fresh unsweetened mango puree from the baking store.
Provided by tunasushi
Categories Frozen Desserts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mango Puree:
- Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.
- Gelato base:.
- Whisk egg yolks and sugar till pale and lemony.
- In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
- Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
- Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
- Refrigerate overnight.
- 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
- Process in your ice cream maker.
MANGO ICE CREAM, A FAVORITE OF JACQUELINE KENNEDY ONASSIS
from Marta Sgubin, her cookbook Cooking For Madam. NOTE: you can experiment with adding more egg yolks, adding very little hot liquid to the yolks very slowly so that you don't scramble/cook the eggs... and experiment with adding vanilla to taste, or bourbon vanilla... liqueurs poured over, garnishing with a leaf spray of mint or something similar -
Provided by carrie sheridan
Categories Dessert
Time 6h20m
Yield 3-4 quarts, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- You will need 6-8 very ripe mangoes, peeled and pitted and pureed to make 4 cups total.
- Scald the cream and then remove from heat.
- Stir in the sugar until it dissolves [you can use superfine sugar].
- Then, stir in the mango puree and the strained lime juice.
- Let cool in the refrigerator.
- Freeze in an ice cream machine, according to the manufacturer's directions.
- When the ice cream is ready, store it in a container in the freezer.
- You can serve this with julienned strips of mango over the top of each serving and/or a bit of freshly-grated ginger [microplane graters and zesters are the best for grating ginger].
- NOTE: This should be served the same day it is made so that it doesn't get too hard. You can scoop it out into the serving bowls a little ahead of time and leave in the refrigerator so the consistency can be gooey but firm. Chefs for the Royal Family shape the ice cream with 2 spoons into oval shapes.
- You can also add more egg yolks and good-quality vanilla or bourbon vanilla to taste.
Nutrition Facts : Calories 1533.5, Fat 119, SaturatedFat 73.5, Cholesterol 434.8, Sodium 125.7, Carbohydrate 121.1, Fiber 7.2, Sugar 104.4, Protein 9.9
HOMEMADE MANGO ICE CREAM
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
- Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.
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