Mango Sorbet Ice Cream

Would you love to have a bowl of refreshing mango sorbet ice cream in hot Singapore weather? I do!

I made this effortlessly. Following is the link to how to make this without an ice cream machine.

Mango Sorbet Ice Cream recipe from About.com by Darlene Schmidt

http://thaifood.about.com/od/thaidesserts/r/mangosorbet.htm

http://video.about.com/thaifood/How-to-Make-Thai-Mango-Sorbet.htm

I would recommend to reduce the sugar if you are using super sweet mangoes. 

Ingredients

2 fresh ripe mangoes (Taiwan Mangoes)

1 cup white sugar (can reduce to ¾ cup if you have very sweet mangoes)

3 tbsp coconut milk

1 tsp lemon juice

1 small container of whipping cream (about  1 cup I used Bulla Thickened Cream)

Method

1.       Slice the mangos open and scoop out fruit from the skins and around the stone.  Place the fruit inside the blender or food processer.  Add the sugar and blitz for 1 minute or until sugar has dissolved and you get puree.

2.       Add the coconut milk and lemon juice and briefly blitz for a few seconds.

3.       Pour the mango puree into a bowl while you use the blender to whip the whipping cream until form stiff peaks.

4.       Add the mango puree back to the whipped cream and blitz for 5-10 seconds  or until you get a mango cream consistency. Pour into a large ice cream container (1 litre) . Freeze for at least 6 hrs, preferably 8 hrs.

5.       To serve, take out from freezer at least 10 to 15 minutes before scooping out.

Blitz Mango with sugar and add coconut milk and lemon to blitz again

Remove into bowls

Blitz whipping cream till stiff peaks

Add in mango puree to blend till mango  cream consistency

 Pour into a 1 litre tub and freeze 6-8 hours

After frozen overnight....

Serve your ice cream with some dark chocolate and cubed mangos all round...yummy!!

 

Enjoy!!

Mango Muffins with chocolate chips

This recipe is taken form Best Recipes recipe #13683. I made a variation by adding in Hershey chocolate chips.

 

Ingredients

 

1 large Mango ( I used Indian Mango - I used to use Thai mangos, but Indian Mango is bigger)

1 & 1/4 cup self raising flour

1 teaspoon baking powder

2 eggs

1/2 cup caster sugar

100 g butter (I used unsalted SCS brand)

1/4 cup milk or mango juice (I used the juice and some milk)

1 tablespoon corn oil

 

Method

 

1. Mix flour, baking powder and sugar
2. Scoop out the flesh of one half of mango and add to the dry mixture. I also added in the chips here. Mix by spoon.
3. Extract juice from the large pip or stone by hand.
4. Add eggs, oil and softened butter.  Mix  by hand. Add mango juice and/or milk.
5. Blend by hand or electric mixer till batter is smooth.
6. Cube the remaning mango and add to the mixture until evenly distributed.
7. Pour batter into muffin cases.
8. Bake at 220 degree celcius.
9. Original recipe says bake for 20 minutes. I used about 17 mins.  The top browns a bit so maybe you can rotate the tray in the last 5 minutes.
10. I think they taste better served warm.

The bowl contains the juice squeezed from the pip and the mango cubed.
 
 

 
Mixing in the mango at step 6.
 
 

I managed to make 7 muffins.

 

Enjoy!!!