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Mango Ice Cream




Source of Recipe


Marla


List of Ingredients




Mango Ice Cream

4 egg whites
1 3/4 cups superfine sugar
2 1/2 cups heavy cream
2 ripe mangoes -- flesh roughly chopped into 1" pieces



Recipe



In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.

Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.

One hour before serving, place the ice cream in the refrigerator to soften a little.

This recipe yields 10 servings.

Comments: The mango is more often associated with tropical countries like Thailand, Myanmar (Burma) and India, where it is said to have originated more than 4,000 years ago.

Exactly when this delightful "tropical" fruit first traveled to China is a little uncertain, but references to the cultivation of mangoes in China occur in texts dating from the seventh century. Over many hundreds of years now, this delicious, plump, soft fruit has found great favor with the chefs of South China, where it is wedded to both savory and sweet dishes.

Ice cream has a history that goes back much further. Early recipes exist to testify that ice cream as we know it today was made and enjoyed some 3,000 years ago.