Coincidentally, I was talking to a friend yesterday about home-made Weis Mango Icecream Bars, and then this morning Susan from Daydream in Colour emailed me a recipe for the same. (Thankyou so much Susan).
So with fate seeming to have played a hand, and a growing pile of rapidly ripening mangoes, I considered it necessary to immediately set about giving them a try (Susan's recipe at end).
Mangoes were peeled, sliced and pureed.
Allowing my Christmas food processor to have it's first run.
Combined with a sugar syrup, half of the mango mixture is frozen as the first layer,
the remaining mango combined with cream to make the top layer.
the resulting slab of decadence can be sliced and served.
1 1/4 cups of caster sugar
1 1/4 cups of water
3-4 large mangoes, pureed
2 tablespoons lemon juice
250 ml cream (I usually just use a whole 300ml bottle)
Place sugar and water in a saucepan and boil for 2 minutes. Let cool.
Add the mango and lemon juice to the cooled syrup and mix well.
Put 1 1/2 cups of mango mix in a bowl and stir in the cream. Place in fridge until needed.
Freeze the rest of the mango mix in a container (something around 20 x 20)
Once frozen, pour the cream mix onto the frozen mango and refreeze.
Thanks again Susan, and I hope you don't mind me posting your recipe. With an abundance of mangoes in this area at the moment, I think there'll be plenty of these given a try.