Mango Ice Cream

by Farokh Talati, featured in Parsi

Published by Bloomsbury Absolute

Introduction

Although this recipe uses mango purée, the purée of blackberries, raspberries, strawberries, apricots, peaches or papaya, or any mixture of these fruits works brilliantly, too. The only equipment you need is a whisk and a bowl.

As featured in

Parsi

Image of Farokh Talati's Mango Ice Cream — Photo by Sam. A Harris

Ingredients

Makes: Just over 800ml

300 grams mango purée, preferably Alphonso or Kesar (tinned purée is also fine)
juice of ½ lemon
175 grams caster sugar
250 millilitres double cream
1 tablespoon rosewater
½ tablespoon kerwa water (optional, but good for a typical Indian flavour)

Method

Mango Ice Cream is a guest recipe by Farokh Talati so we are not able to answer questions regarding this recipe

Measure 5 tablespoons of the purée into a small saucepan and add the lemon juice and sugar. Place over a low heat and leave the sugar to completely dissolve so that you have a mango syrup. Pour this into a bowl with the remaining mango purée and mix it through thoroughly.
In a separate bowl, whip the cream with the rose water and kerwa water (if using), until it's almost doubled in volume and it forms stiff peaks. Fold the mango purée through the whipped cream, being as gentle as possible, until no streaks remain.
Pour the mixture into a freezer-proof container (30 x 20cm and at least 4cm deep), cover with a lid and freeze for at least 4 hours to set.
Serve as it is or with rose-flavoured syrup and a sprinkling of chopped pistachios.