Homemade mango curd ice cream
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- Abigail Donnelly
- Makes 1 litre
- Easy
- Fat conscious
- 15 minutes, plus freezing time
- 20 minutes
- JC Le Roux Spumante Sparkling Wine
Ingredients
- 4 ripe mangoes, diced, plus extra for serving (optional)
- 3 free-range egg yolks
- 100 g butter
- 50 g sugar
Cooking Instructions
Purée half the mango and pour into a saucepan along with the remaining ingredients. Place over a medium heat and stir until the mixture thickens.
Remove from the heat and chill. Purée the remaining mango and add to the chilled mixture.
Spoon into an ice-cream machine and churn according to the manufacturer’s instructions.
Serve frozen with extra fresh mango on the side, if using.
Cook’s note: Double up the quantity of ingredients and set aside half of the mixture to be chilled and used as a curd for serving on toast or scones.
Per serving: 777.4 KJ, 1.6 g protein, 10.7 g fat, 19.8 g carbs
TASTE’s take:
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes.
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