Have your say
Ingredients
Mango Ice Cream in Brandy Snap Baskets
400 g (1 packet) frozen mango
115 g (½ cup) caster (superfine) sugar
60 ml (¼ cup) mango or apricot nectar
300 ml (10½ fl oz) cream
mango slices and mint sprigs to garnish
Method
- Defrost the mango until it is soft enough to mash but still icy. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1–2 minutes or until the sugar has dissolved.
- Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture.
- Spoon the mixture into a baking tray; cover and freeze for about l½ hours or until half-frozen. Quickly spoon the mixture into a food processor. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely (for at least 8 hours). Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint.
Cook'S File
Storage time: Up to 3 weeks.
Variation: When available, use fresh mangoes instead of frozen mangoes.
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.