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Seb's Mango and Banana Ice-cream

Mango and Banana Ice-cream

As the last drops of Summer are squeezed out, I'm taking the opportunity to share this sexy little ice-cream recipe.  It's so tangy and exotic.  But equally I could imagine it being just as welcome as a cooling, palette-cleansing desert on a Winter's night, after a hot spicy meal.  

My friend Seb sent me this recipe. She gave me a list of ingredients but no indication of the amounts she used, so I’ve experimented a little to get the proportions I like. This is a great simple recipe.  The fruit and the spices speak for themselves, there's no added sweetener.  In Seb's version she’s added sultanas and nuts - which you could use as an optional extra – especially if you want to go for more richness and sweetness. Sultanas are pretty high in sugar – and as mango and bananas are already up the sugary end of the spectrum for fruit, I've gone for zing instead and just added a little lemon juice to the fruit.

200g frozen mango chunks
2 small bananas sliced and frozen
225g clotted cream
½ tsp cinnamon
1 tsp ground ginger
1 tbsp lemon juice

Let the frozen fruit defrost for about 15/20 minutes until they’re a little less rock hard, then whizz in a food processor.  (Fasten your seatbelt – it’s going to be a bumpy ride).
Add the cinnamon, ginger, lemon juice and clotted cream and whizz the mix some more until it’s thick and creamy.
Plonk into a plastic container and store in the freezer until you want to eat it. 
Actually once you’ve made it, you’ll want to eat it all the time.  Replace that for  - until you reasonably want to eat it in some sort of sensible quantity.

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