When I last went up to Aratula to pick up Rissie and Archie, I spotted a stall by the side of the road selling trays of mangoes for $15. Bargain! We were all extremely excited, but for some reason, even though we love mangoes, none of us have been eating them and we still have a few left. Rather than them go to waste I thought I would experiment with a new ice-cream recipe.
Mango ice-cream, who doesn't love mango ice-cream?
My favourite pistachio gelato in Italy was made using olive oil, so I love experimenting with olive oil in my ice creams. It is also adding a fat that I can eat and ensuring there is a ‘fat’ element to assist with the creaminess. I also thought I would give xanthum gum a go. xanthum gum is often used in ice-creams to thicken the mixture and prevent the formation of ice crystals.
Non-commercial ice-creams tend to freeze quite solidly once they are put in the freezer. Just be prepared to remove from the freezer prior to eating and allow it to thaw for up to 30 minutes.
Mango Ice Cream
Put the bowl of ice-cream maker in freezer and allow to freeze overnight.
1 litre of soy milk
1 teaspoon xanthum gum
½ cup extra virgin olive oil
½ cup maple syrup
Flesh from 5 medium sized mangoes.
Put all ingredients in a blender and blend until ultra-smooth.
Leave blender jug in fridge over night to ensure that well chilled.
The following day put the mango mixture in the bowl and begin to churn.
Allow to set which should take 15 – 20 minutes.
Keep the ice cream in the freezer.
See notes above about thawing once frozen for more than 24 hours.