Tofu Mango Ice Cream Food

LUSCIOUS SILKY MANGO ICE CREAM

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 AND BANANA TOFU 'ICE CREAM' WITH RASPBERRY FRUIT LEATHER

Steps:

• Blend together the tofu, bananas and mango until smooth.
• Heat glucose syrup slightly.
• Stir into blended ingredients.
• Finely grate the orange, squeeze the juice, and add to the mixture.
• Freeze in an ice-cream maker, according to manufacturer's instructions.
• If ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.
• Allow to freeze again until firm and beat again.
• Serve with raspberry leather and fresh fruits of your choice.
• To prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.
• If adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.
• Spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).
• Place on a baking tray.
• Allow to dry in a low oven with the door ajar.
• Leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.
• Tear or cut into pieces to serve.
• Store in an airtight container for upto 1 week.

MANGO AND TOFU CREAM

Steps:

• Remove skin and seed from mango.
• Combine the tofu and mango flesh in the blender until smooth and creamy.