If you're over-run with mangoes, then you might appreciate these recipes...Mango Sherbet
3 cups sieved mango puree
1/2 cup sugar
3 tablespoons lime juice
Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool. Mix mango puree, sugar, lime juice and gelatin. Chill until the mixture is syrupy. Beat until light and fluffy. Serve with whipped cream, or ice cream. Serves 6.
Mango Fool
3 cups mango puree, sieved
1 tablespoon lime juice
1/2 cup sugar
3 cups stiffly whipped cream, chilled
Season the mango puree with sugar and lime juice. Chill thoroughly. Just before serving fold in the whipped cream. Blend lightly so that the mixture is not quite uniform in appearance, but has discernable streaks of cream and mango. Serves 6. The cream may be flavoured with 3 tablespoons of light rum.
Mango Ice Cream
1 large, fleshy mango weighing about 1 1/2 pounds
1/2 cup sugar
1/2 cup water
1/4 cup lime juice
1 cup heavy cream
Peel the mango, cut off the flesh and chop fine. There should be about 2 cups. Make a syrup with the sugar and water simmered together for 5 minutes. Cool. Add to the mango with the lime juice, mixing thouroughly. Whip the cream until stiff and fold into the mango mixture. Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available. Stir after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2 1/2 hours from the beginning of freezing. Makes 2 ice trays, 6 or more servings.
Mango Weiss Bars
3/4 cup sugar
1 tablespon lemon juice (or more depending on your taste)
1 x 300ml caton thickened cream
about 3-4 cups ripe mangoes (or 3 cans if not in season)
Or substitute any other fruits you like
Combine water and sugar in a saucepan. Stir over medium head until sugar disolves. Bring to boil and simer ...for 5 minutes. Allow to cool to room temperature.Blend or process mango until smooth, ad lemon juice and cooled sugar syrup.Mix 1 cup of the pulp with the cream and set aside.Line a 20x30 cm lamington tray with foil. Pour cream mixtire into tray and place in freezer. When frozen spoon over remaining mango pulp and freeze until firm. Cut into slices as required.Keep in sealed container but layer with baking paper so it doesn't stick.Also nice to add macadamia or other nuts to cream mixture.
Mango Jam
12 c. sliced firm ripe mango
2 c. sugar
4 c. water
Cook mango slices in water about 15 minutes or until tender. Press through a sieve. Add sugar. Boil until thick and of jam consistency. Stir often to prevent scorching. Spoon into hot sterilized jars.
To make mango butter - add 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon cinnamon and 1 teaspoon nutmeg to jam when sugar is added.
Dominique
