Baked Mangoes with Homemade Coconut Ice Cream
Mango baked in Coconut Sugar and Kaffir Lime with homemade Coconut Ice Cream
Greetings from a very snowy Norfolk! “The Beast from the East” has left a 40-tog duvet of snow over our pretty county, and although we’re full of colds, we’re nesting by the fire today with leftover ice cream from this dish I made the other day.
This recipe was taken from February’s delicious. magazine. It’s a dessert that’s been adapted from ‘My Kind of Food’ by Valli Little. Valli, originally from south London, was the legend behind the recipes from delicious. Australia and who often worked closely with the UK publication. Tragically, two years ago she fell ill with cancer. This is a recipe taken from the book she published a few months before she died.
Pictured above: Softer + Wild tea towel
Serves 4 – 6
This is an utterly gorgeous ending after something hot and spicy. I love asian food and have brought back so many Vietnamese and Indian recipes from my travels that I cook regularly yet I sometimes struggle with pudding. The recipe makes extra ice cream and if you don’t have an ice cream maker, you can churn by hand, like I did! Or just find a coconut yoghurt if you’d rather keep things simple.
2 large ripe mangoes
110g coconut sugar (or soft light brown sugar)
4 fresh kaffir lime leaves
1 vanilla pod, split, seeds scraped (or 1 tsp vanilla bean paste)
For the ice cream:
400ml coconut milk
300ml double cream
110g caster sugar
- For the ice cream, place all the ingredients in a pan and bring to the boil. Reduce the heat to low and simmer for 5 minutes. Set aside to cool slightly, then chill for 2-3 hours if you have an ice cream maker. Then freeze for four hours till firm.
- If you don’t have an ice cream maker, freeze the cooled ice-cream mixture in step 1 for 1 hour, then break up the ice crystals with a fork until smooth. Repeat 3-4 times until frozen. (It looks a little melty below but was not too dissimilar from shop-bought in texture. Tasted more coconuty than I envisaged it would! Lovely)
- Then onto the mango prep. Remove the ‘cheeks’ from each mango, then peel off the skin. Cross-hatch the flesh (see pic) taking care not to cut all the way through
- Put coconut sugar, lime leaves, vanilla pod and seeds in an ovenproof frying pan with 125ml cold water. Cook over a low heat, stirring, until the sugar has dissolved. Put the mango cheeks in the syrup, just until the mango has warmed through
- Heat the grill to high. Place the pan under and cook 1-2 minutes until the mango tops are tinged golden. Serve with the coconut ice cream, drizzle with warm syrup.
Hand-printed tea towels from a lovely company called Softer + Wild: http://www.softerandwild.co.uk