Coming from a background where things should not go to waste especially food, I salvaged the mango in time and kept it in the fridge for my mango experiments.
One of it was this - Mango Yogurt Ice Cream. No raw eggs required and no ice cream maker necessary.
I halved the recipe and managed to fill a nice Island Creamery tub with that portion. Leaving some mango cubes in there for the extra oomph factor. I did not have mango flavored yogurt but made do with the plain one in my fridge and omitted mango essence. It worked well. Will definitely try this recipe with other leftover fruits or if I am up to experimenting - teh tarik, coffee or some homemade caramel next time.
Mango Yogurt Ice Cream
(Makes 1 litre)
300g fresh mangoes
100g plain yogurt
200g whipping cream
- Blend mangoes and sugar till it becomes a puree
- Mix yogurt with puree
- Whisk whipping cream till stiff
- Fold mango mixture to whipped cream
- Pour into a container and freeze it overnight till firm. (I suggest freezing it till the sides are firm and center is still soft. Then whisk it to incorporate more air. Then redo this again for 2 more times before freezing till firm to have a more creamy effect)