I enjoy trawling the net for recipes, sifting through endless information that I can use as inspiration in my food making experiments. So you can imagine my joy when I found Caroline’s food blog a few days ago. Her mango ice cream was a recipe I knew I was fated to make especially since my mum had just supplied me with a basket full of mangoes.
In case you hadn’t guessed by now; I love mangoes and with the onset of the rains signaling the end of the reign of mangoes for this season I couldn’t have chosen a better way to commemorate this fruit. This would be the first time I have ever attempted to make this kind of dessert and I was nervous and excited.
I don’t own an ice cream maker so I had to churn the ice cream by hand periodically before letting it set in the freezer. It may sound laborious but trust me, you don’t know hard labour until you have to fend off a six foot sweet tooth. Yes, my ever willing food sampler of a husband was more than feverish with anticipation at the prospect of sampling this homemade treat; come to think of it, so was my gelato-loving friend who lived next door 🙂
Caroline had indicated that the ice cream worked well when it followed a curry based meal and since I had some left over coconut milk, I decided to make a curry for lunch.
When I took the first spoonful, the burst of flavour took me by surprise. The cold sweet full bodied mango flavour with a subliminal tangy hint of lime married well with the chewy slivers of ruby red chilli which provided a warm heat. The coconut milk gave this treat a lovely velveteen texture and the syrup finished it off with a glassy sheen. All these elements combined made for a very refreshing, pretty-looking dessert.
After hubby had polished off the last spoonful, he declared rather theatrically (think Shakespeare play) that he would never look at ice cream the same way again.
And so I thought to myself, “Well then, if this could bring out the Shakespeare in him, I’d better uncover another dessert gem to make and fast!”
And so commences my dessert making chronicles.
TIP OF THE DAY: When a recipe calls for the use of a specific type of sugar you may substitute it for another type. However ensure that they have similar qualities such as texture and colour. For instance, I substituted icing sugar for caster sugar in this recipe but I used more icing sugar because it is not typically as sweet as cast sugar.
June 2, 2012
By popular demand, mostly by hubby, I have an encore of this delight-some dessert. This time though I have made the dairy version by incorporating lashings of cream as well as coconut milk. The topping is a double treat with chilli syrup and desiccated coconut.