Happy New Year from Proof of the Pudding! Or is it bad form to wish you that when January is already nearly over? January can be a hard month, especially where I live as we know there are still a couple of months of dark mornings and evenings to get through, and if we’re to get a bad snow storm this year then it’s yet to come (EDIT: I spoke to soon, it seems this weekend is our first of the season). Sometimes you feel ready to jump into January with gusto: stocking up the cupboards, fridge and fruit bowl with healthy foods, pulling on your gym gear to work off that Christmas dinner and diving back into work at 9am on Monday morning, to-do list at the ready. But sometimes it takes a few sluggish days, or even weeks, to get back into a routine and not want to rush home every evening and immediately get your pyjamas on. However your January started, I hope it’s ending well. Let’s all look forward to February and longer days and Pancake Tuesday!
Now I’m not going to try and pretend that this is in any way a healthy recipe (see double cream and sugar), but it’s certainly refreshing and might be a welcome change from all that trifle and chocolate and Christmas pudding. This is also a satisfyingly straightforward ice-cream recipe which doesn’t require you to have an ice-cream maker (although if you do then by all means use it). The freeze-blend-freeze method ensures that the ice crystals are broken up and gives a smooth texture. Make sure you buy very ripe mangos for this recipe, for both texture and flavour. The squishier the better really. In particular, if you can find alphonso mangos these have an incredible, sweet flavour.
One year ago:
– Minestrone soup
– Courgette antipasto rolls
3 large ripe mangos (approximately 1kg)
300ml double cream
100g caster sugar
¼ tsp vanilla extract (optional)
50g frozen raspberries, defrosted
1. Peel and chop the mangos into chunks.
2. Blend the mango to achieve a smooth puree.
3. In a large bowl add the cream to the sugar and vanilla extract.
4. Whisk the cream and sugar together until loosely whipped – be very careful not to over whip here.
5. Add the mango puree to the whipped cream and mix well until completely combined.
6. Pour the ice-cream mixture into a loaf tin or tupperware tub and freeze for about 3 hours, or until just frozen.
7. While the ice-cream is in the freezer, make the raspberry ripple by simply pressing the defrosted raspberries through a sieve to remove the seeds.
8. After a few hours in the freezer, scoop or cut the ice-cream out into a food processor or blender. Blend until smooth again.
9. Pour the mixture back into the tin or tub.
10. Drizzle over the raspberry puree and use a skewer to ripple it through the soft ice-cream. Freeze again for a few hours, or until ready to eat.
Take the ice-cream out the freezer about 10 minutes before serving to soften up and make scooping a little easier. Serve with fresh mango or raspberries, or just eat as is. With a spoon. Out the tub. What January diet?