Mango ice cream with three ingredients

This flavourful ice cream only needs three ingredients and it is easy to whip up. 

Green Mango Salad

1 unripe mango

2 tbsp red onion or shallots chopped

1 tbsp coriander leaves chopped

3 tbsp fish sauce

1 lemon juiced

1 tbsp sugar

Mango ice cream

2 cups (3 large) ripe mangoes peeled and remove seed
3/4 cup sugar *
1 1/2 tbsp lemon juice
1 cup whipping cream
3/4 cup milk
2 to 3 tbsp cashew nuts chopped


* Increase the amount of sugar if the mangoes aren't very ripe.
Puree the mango with 1/4 cup sugar and lemon juice in a blender until it is smooth.  In a large bowl combine cream, milk and the remaining sugar and stir until the sugar dissolves.  Stir in the mango mixture without beating.
Chill the mixture for an hour or more and then pour into the ice cream machine.  Churn for about 25 to 30 minutes according to the manufacturer's instructions.  Towards the last 5 minutes add the chopped cashew nuts.  The ice cream can be served right away, it will be a little soft.  I served after freezing the mixture for about 3 hours.


This recipe is adapted from here.
If you don't have an ice cream machine... 
Then pour the mixture into a wide, airtight container and put in the fridge for about 1 hour.
Then place in the freezer for 1/2 hour.
Beat the mixture with an electric mixture until it is smooth.  
Put it back in the freezer for about 40 minutes until it is frozen.  
Then beat the mixture again with an electric mixture. 
Freeze again for another 40 minutes.   Then beat the mixture. 
Do this 3 times, the more you beat and do this process the ice cream will become soft. 


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Mango salad

1 mango
1/2 tsp chillie flakes to taste
1 tbsp cilantro or coriander leaves chopped
1 tbsp shallots or onion chopped
1/4 tsp salt
1 tbsp lemon juice

Cut the mango without the peel into thin slices. Mix all the ingredients, let it stay for about 15 minutes and serve as a side.

This recipe goes to Rainbow food for toddlers hosted at Sara's corner (reduce the chillie flakes if needed for toddlers) and cooking with love uncle event and no crouton's required summer salad.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Mango chutney

2 mangos cubed without peel
1 red bell pepper chopped
1/2 cup brown sugar
2/3 cup white vinegar
1 tsp mustard seeds* slightly crushed


* I used a combination of black and brown mustard seeds.
Combine everything and bring to a boil over medium heat, stirring often.  
Reduce heat and simmer for about 1 hour until it gets to a thick consistency like jam, stir often.
Serve hot with rice and flatbreads or transfer to an airtight container and refrigerate for up to 2 weeks.

This recipe is from the book, The Vegetarian Kitchen Table Cookbook by Igor Brotto and Oliver Guiriec.  I tried a few recipes from the 275 recipes included in this book, as I found it easy to follow and the ingredients are easy to find.  
I like the variety of dishes they have included in this book.  It is separated into appetizers, salads, light bites, soups, main dishes, sides, basics and condiments and desserts.  The selections of recipes are not specified to any type of cuisine.  
There are many dishes with a variety of flavours and combinations that we can make for any occasion.  The book has a few pictures of the dishes.  It is a useful book for beginners and the experienced cooks.  This book is available online i.e. Amazon and at bookstores i.e. Chapters/Indigo.  


This recipe goes to only series mango at Anu's site, Mango mania 99, dish name starts with M

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First