Mango ice-cream with raspberry ripple

Stirring fresh mango puree through whipped cream
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
Ingredients for homemade mango ice-cream with raspberry ripple
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.
Peeled and chopped ripe mangos
2. Blend the mango to achieve a smooth puree.
Blended fresh mango puree
3. In a large bowl add the cream to the sugar and vanilla extract.
Pouring cream into caster sugar 1
Pouring cream into caster sugar 2
Pouring cream into caster sugar 3
4. Whisk the cream and sugar together until loosely whipped – be very careful not to over whip here.
Whipped double cream, caster sugar and vanilla extract
5. Add the mango puree to the whipped cream and mix well until completely combined.
Adding mango puree to the whipped cream
Stirring fresh mango puree through whipped cream
6. Pour the ice-cream mixture into a loaf tin or tupperware tub and freeze for about 3 hours, or until just frozen.
Ice-cream mix ready to be 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.
Blending the ice-cream half way through freezing
9. Pour the mixture back into the tin or tub.
Mango ice-cream in a loaf tin for freezing
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.
Adding raspberry puree to the soft mango ice-cream
Rippling raspberry sauce through the mango ice-cream
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?
Homemade mango ice-cream with raspberry ripple