Nothing screams summer like a juicy tropical mango ripened under the Australian sun. We are a mango loving nation, consuming more than 8 million trays of mangoes each year. My kids share my mango obsession and love snacking on “spiky” mango – our fun name for a turned out criss crossed mango cheek. I love watching them bite into their luscious mangoes with that gorgeous mango nectar running down their little faces.
After a swim they love cooling down with my Mango and Cream Ice Cream sticks made with REAL mango + REAL cream MINUS added nasties. You can taste an intense, fresh, tropical mango flavour in every bite that just isn’t there in commercial brands . One bite induces childlike squeals amongst all family members.
Mangoes vary in sweetness so ensure you check the sweetness level of your ice cream before pouring it into the ice cream moulds. If the ice cream is not sweet enough just add a little more sifted icing sugar and blitz to combine. Once the ice cream sticks have frozen you may need to run the mould under a little warm water for 30 seconds to release the sticks. Wrap the ice cream sticks in plastic sleeves and store in an airtight container in the freezer. Happy days!
- Mango Ice Cream
- 350g fresh mango, cubed
- ⅓ cup pouring cream
- ⅓ cup icing sugar, sifted
- Vanilla Ice Cream
- 1⅓ cup pouring cream
- 2 tbs icing sugar, sifted
- 1 tsp vanilla extract
- For the mango ice cream, place the mango, cream and icing sugar in food processor and blitz to combine. Mangoes can vary greatly in sweetness so check the mixture for sweetness levels and add more icing sugar if required.
- Fill 10 x 90mL ice block moulds three quarters of the way with mango mixture. Insert ice cream sticks and freeze for 3 hours.
- For the vanilla ice cream mix cream,vanilla extract and icing sugar in a bowl. Pour over the mango ice cream and freeze for a further 3 hours.
- For the mango ice cream, place the mango, cream and icing sugar in Thermomix and mix 10 sec/speed 6. Mangoes can vary greatly in sweetness so check the mixture for sweetness levels and add more icing sugar if required.
- Fill 10 x 90mL ice block moulds three quarters of the way with mango mixture. Insert ice cream sticks and freeze for 3 hours.
- For the vanilla ice cream mix cream,vanilla extract and icing sugar 5 sec/speed 4 . Pour over the mango ice cream and freeze for a further 3 hours.
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