Mango ice cream with raspberry coulis
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Serves 8
Ingredients
- 852ml (1 × 568ml carton and 1 × 284ml carton) double cream
- 150g golden caster sugar
- 4 large mangoes, stoned and puréed in a blender (keep some slices for decoration)
- 400g frozen raspberries, defrosted
- 3 limes, juiced
- 6 tbsp icing sugar
Method
- STEP 1
Put the double cream in a pan with the caster sugar and heat gently until dissolved. Take off the heat, add the mango purée and give it a good stir. Leave to cool.
- STEP 2
Churn in an ice cream machine following the manufacturer’s instructions. Alternatively, put in a plastic container, freeze for 2-3 hours then, using a fork or whisk, break up any ice crystals. Return to the freezer for a further 2 hours, break up the ice again, then refreeze until solid. Just before serving, transfer to the fridge to soften a little.
- STEP 3
To make the raspberry coulis, put the raspberries (keep a few back for decoration), lime juice and the icing sugar in a pan over a low heat. Using the back of the fork, press the raspberries to break them down. Once the raspberries are broken down, stir well and make sure the sugar has dissolved. Either sieve to get a smooth sauce or leave the pips in. Chill until needed.
- STEP 4
Serve the ice cream in tall martini glasses, top with mango slices and raspberries and trickle the raspberry coulis generously all over.
