MANGO ICE CREAM

Slice 2 mangoes and weigh out 400gm (V)
OR
 Drain the contents from 2  x 400gm cans of sliced mangoes  ( mangoes usually come in halves or quarters , so slice 2 slices per serve for garnish , set aside )
You will need a 300ml bottle of thickened cream which needs to be beaten to a fluffy consistency . Set aside .
OR
Substitute dairy cream with soy cream  (V)
Puree the mango with 4 tbs of lemon juice and 170 gm of castor sugar ( stevia can be used in place of castor sugar..( V) in a processor .
Transfer to a bowl , cover and refrigerate .
( the no egg product can be used in place of eggs  (V)
In a small bowl of the electric mixer beat 2 egg yolks till they are pale creamy ...this takes time do not rush the process .
In a larger glass bowl beat the 2 egg whites until stiff .
Now we have all the components ready.
First fold the egg yolk mixture into the cream , now fold in the mango puree  , finally fold in the egg whites .

METHOD  FOR ICE CREAM MACHINE ......
Spoon mixture into an ice cream maker and follow manufacturer`s instructions .
Scoop out into serving bowls , decorate with reserved  mango slices and or slices of lemon.

METHOD FOR MAKING ICE CREAM IN SLICE TRAYS .....
Spoon mixture into tray  and place in the freezer .
When semi frozen  , remove the mix from the freezer and beat the mixture to break any large ice crystals .
Place back in the freezer and repeat the process in 15 minutes .
Now place the ice cream mix in a plastic container until solid .
Soften slightly before serving.
Decorate with reserved mango slices and or lemon slices .

 

This is recipe is GF