All I know is this:
- The mango season is nearly at its end.
- In the eyes of Constance Spry the Alphonso mango is superior.
- For what its worth, they are in mine too.
- Alphonso mangos are essentially a hybrid or, if you will grafted mango. They are notoriously difficult to grow. They demand respect.
- Finally, a by no means exhaustive list of alphonso adjectives: golden, floral, creamy, tender, soft, sweet and delicious
If we consider the above, to be presented with a box of Indian Alphonso Mangos as a gift is quite a big deal, and the question of what to make with them a crucial one. So I turn once again to my favourite summer indulgence, ice cream. I check the flavour thesaurus for inspiration then go my own way. This is swift, healthy, refined sugar free recipe so it would be quite acceptable to eat these for breakfast, should you so wish but ultimately these are delicious all day long. Cardamom is optional, but its floral earthiness helps cut through the sweetness of the mangos. Full fat yoghurt is essential as the fat helps prevent the formation of ice crystals in the finished ice pop.
Mangos may be on their way out for this year but I have a way to make them last all summer long, as follows…
You will need:
- 300g full fat greek yoghurt
- 3 ripe mangos
- 1/4 tsp cardamom
- honey to sweeten- if needed
This recipe makes 5 ice pops.
Remove the skin and the stone from the mango and discard. Using a blender or stick blender mix the mango pulp, yoghurt and cardamom together until smooth, this should take just a few seconds. Taste the mix and if needed add a little honey then blend for a further few seconds. Spoon or pipe the mix into ice pop moulds and freeze for a minimum of 4 hours. To serve, remove the pops from the freezer and run the mould under hot water for around 10 seconds for easy release from the mould.
This recipe works without an ice pop mould too, if you fancy just fro-yo then pop the mix into an ice cream churner after blending, then churn and freeze according to manufacturers instructions.
If you do not have an ice cream maker place the blended mixture into a tupperware container and freeze for half an hour or so until semi frozen, give the mixture a good stir and freeze for a further half hour then stir again. This will prevent ice crystals from forming. Repeat this step until the sorbet is firm.
Remove the sorbet from the freezer around 15 to 20 minutes before you wish to serve, pour boiling water into a measuring jug and allow the ice cream scoop to stand in the boiling water for 10 minutes. Add scoops of the mixture into small bowls using the warmed ice cream scoop
What do you make with your mangos?