Tag Archives: Mango

No Churn Mango Macadamia Ice Cream

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I love mango macadamia! In fact, it’s my favourite ice cream flavour.  If you want to hear me wax lyrical about it, read this post here on Sharon’s Blog.

Nowadays, when I get a craving for mango macadamia ice cream, I have to make it myself.  It’s actually not that hard.

When I bought my first ice cream maker at a cool 25 dollars from Aldi, I thought it was going to be a bit of a gimmick. An appliance that came out maybe once a year, something that would eventually become part of a goodwill donation. It wasn’t to be, 5 minutes into my second batch of French vanilla, the ice cream maker carked it. I hadn’t saved the receipt so I forfeited the 25 dollars to Aldi.

Mr Firehouse was deeply offended by the idea of store bought ice cream and dragged me to the shops moments later to replace the ice cream maker. He spent a good deal of the drive there chewing my ear off about my habit of bargain shopping,

” some things are worth paying money for” he said.

The one that he purchased this time was several times more expensive than the Aldi iteration. Conscious of the fact that this machine had cost a fair bit more, and my plan to relegate it to a dusty cupboard may not suffice, I got to ice creaming.

I recognise that not everyone has the space or the desire for an ice cream maker, hence a recipe that doesn’t require one seemed in order.

Nowadays we generally always have homemade ice cream in the freezer. Especially since Mister C is a bit of a fiend for the stuff. I love the freedom of giving him something that I know all the ingredients to. I figure it’s a little effort for piece of mind.

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Ingredients

  • 2.5 cups cubed frozen mango
  • 1.5 cups of cream
  • 1 cup of milk
  • 2 tbsp. of honey
  • 2 tbsp. lemon
  • 1/2 cup of macadamia nuts

Preparation

In the jug of a blender place the mango, cream and milk. Blitz until smooth. Add the honey and lemon and mix well.

Pour ice cream into a plastic, freezer safe container and stir in the nuts before placing in the freezer.

Bring the ice cream out of the freezer about 15 minutes before serving.

 

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Filed under Baby Friendly Food, Sweet Treats

Mango Tart

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Pastry can be a beast. It was a beast that I waited a long time to conquer. The first time I baked a chocolate ganache tart, 2 hours before the guests arrived it broke! I hadn’t quite mastered the removable base on the tin and the very short, crumbly pastry. I hated it! I hated the rolling, the sticking, the pie weights and the blind baking. The results never looked right and it was hours of work for one measly, shrunk, broken tart. But alas, my favourite dessert is a lemon tart and I had two options….make lemon tart or live without lemon tart. It wasn’t really a choice.

A few months ago I was perusing Pinterest and I came across the amazing unshrinkable pastry shell from Smitten Kitchen. It’s not perfect (that probably has something to do with my pastry skills) but it’s pretty close. It’s crisp, it’s short and it’s the perfect accompaniment to any tart filling. Unfortunately I can no longer whinge and moan to Mr Firehouse about my tarts shrinking and thus I have no excuse to not make them any more.

This tart can be made gluten free as well and for that I’m going to send you over to my lovely friend Nat at Not From a Packet Mix, who has wonderful pictures and instructions for a GF sour cream pastry.

Mango filling

  • 1/3 cup lemon juice
  • 1/3 cup mango puree
  • 4 eggs at room temperature
  • 2.5 tablespoons of butter
  • 2/3 cup of cream
  • ¾ cup of sugar

Instructions

With this recipe it’s best to bake the tart shell all the way through, so blind bake for 10 minutes, remove the weights and then bake until brown and cooked through.
I normally pour the mango puree into a jug and add the lemon juice a little at a time and taste. Mangoes fluctuate so much in tartness that 1/3 cup lemon juice might be way too much. I normally add lemon juice till I’m happy with the sourness and then make up 2/3 cup with water. Or if you’re a mango fiend, go all mango.
In a medium saucepan place all the ingredients for the filling and place on a low heat. Using a whisk stir continuously until the mix thickens to the consistency of a lemon curd. You will get eggy bits, don’t panic, just strain the mixture into the tart shell and bake for another 20 minutes in the oven at 180 celsius (350 fahrenheit).
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The filling should wobble a little in the middle when shaken. Now cool and eat with lots of ice cream.
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Filed under Sweet Treats, Tarts