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Tuesday, March 2, 2010

Recipe - Lip-smacking, low fat mango icecream



In December 09 I went to my hubby's work Christmas dinner. It was held at his colleagues' place - Sam and John's, to be precise - in Bondi, overlooking the beach.  They served the most beautiful organic food and then at the end of the meal, when I thought I couldn't eat any more, they presented us with this irresistable mango icecream.

I am the kind of person who will put mango in just about any kind of salad, and during the peak of the mango season have been known to just eat it for lunch with avocado & balsamic vinegar.  Or I buy a whole box, take a photo and then plough my way through them.



So naturally after I hoovered this dessert and heard that Sam & John had made it themselves, I hassled them mercilessly for the recipe.  And I'm not really a dessert maker.  More a dessert eater.  Since then I've made this recipe 4 times.

Sam's mum Sian was the keeper of the recipe and the delightful Sam and John graciously passed it on to me!

This is one of the world's easiest recipes - and its like eating pure, frozen, sweet mango. AND its much lower in fat than other icecreams.  There's no cream in this and if you use reduced fat evaporated milk, there is barely any fat at all.  So basically, it's like eating mango air ;-)

Sian's Mango Icecream Recipe

4-6 Mangoes
1/2 – 1 tablespoon lemon juice
1/2 cup boiling water
1 cup sugar
1 unbeaten egg white
1 large cup of low fat (carnation) evaporated milk. Not sure what this means??  A cup is a cup! Maybe be heavy handed in your measuring

Melt sugar in water (on stove) and cool.  Or if you're impatient like me, pop the saucepan in your freezer.  It will cool very quickly!

Put mango pulp in blender with lemon juice & pureè.

 

 


Add dissolved sugar, carnation milk, unbeaten egg white & mix well.



Pour into plastic container & place in freezer.



Take out when partly frozen and beat well. I used an electic beater and whipped it quite well.  Place back in freezer and freeze for several hours.  Its common sense, but it freezes more quickly if you put it in a big, flat container and the mixture is only about 5cms high.


To serve

Take out of freezer and place in ordinary fridge for approximately 1-1/2 hours before serving.  Or if you're somewhere hot, just take it out of the freezer for half an hour.  Use an icecream scoop for a professional looking ball of icecream and serve with fresh berries.



I don't mind admitting that I just ate a little of this icecream with berries for breakfast - the dangers of a mid-morning photo shoot ;-)  Ahh, not bad work if you can get it.

Enjoy!

2 comments:

  1. looks delicious. perfectly fine for brekkie i say!

    ReplyDelete
  2. I agree. Might even go back for afternoon tea ;-)

    ReplyDelete

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