It might be winter in the southern hemisphere, but sometimes you just need a quick ice-cream fix. Or sometimes, you just need to use up some left-over whipping cream you bought for scones you made for a board-games day you hosted at the weekend.
If you have a Thermomix or other high-speed blender, this is a great way to throw together a quick dessert that serves a greedy two, though there’s nothing stopping you from doubling the quantities as long as it still fits in your appliance. This is definitely an as-you-like-it recipe where you can substitute the mango for any kind of frozen fruit, adjust the sweetness to your liking, and add any other flavourings you may like. On this occasion, we had Indian for dinner, and adding a little cardamom to the blend created a kulfi-inspired sweet.
The resulting consistency is a little softer than a soft-serve, and tastes light and airy. It’s similar in texture to the Fruity Dream from the Thermomix Every Day Cookbook, but without the egg-whites. If you prefer it to be a little more firm, you can always put it in the freezer like regular ice-cream. Honestly, I’ve never had leftovers to try this out, however once frozen, I suspect the air may collapse and it will set hard. You can chop it up into blocks to blend again before serving to make it smoother and easier to eat, but it won’t have the same fluffiness.
On an entirely separate note, if you’re looking for a non-quick ice-cream that doesn’t set hard and is unfathomably delicious, try this Thermomix Salted Caramel Maple Ice-Cream. It can be made on the stovetop by whisking in the ingredients, and keeping it moving to prevent custard lumps. You can also reduce the sugar by 50g with no ill effect, and use chopped nuts instead of chocolate. My personal preference is to fold in roughly chopped toasted pecans.
But, back to the mango ice-cream…
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
2
|
- 50 grams raw sugar
- 1 cup frozen mango cubed
- 1/2 cup whipping cream
- 1/2 tsp ground cardamom
Ingredients
|
|
- Place the sugar in the Thermomix and blend for 15 seconds on speed 9 until fine.
- Add frozen fruit and blend for 10 seconds on speed 8 until chopped, like a thick slushie. You may need to scrape down the sides during this process.
- Add the cream and cardamom, and blend again for 30 seconds on speed 7 without the butterfly, or 45 seconds on speed 4 with the butterfly. The consistency should be a little fluffy and like a softer soft-serve.
- Serve immediately.