“MANGO, get your MANGO! Only teeennnnnn dollar. MANGO,” came the siren song drifting through the markets.
Before I knew it I was the proud owner of an enormous tray of very ripe mangoes. My metaphorical shipwreck moment came when I realised I had to get them home on the tram. I managed to offload a couple onto unsuspecting workmates but nevertheless, a few hours later I staggered home under the weight of far too many mangoes for one small girl.
The next hour involved peeling and deseeding and piling chunks of rich mango flesh into freezer bags so that they weren’t wasted (you need this mango life hack in your life 😉 ). I had visions of many a thick, silky, mango smoothie; maybe a pavlova or two and definitely some ice cream. Then I remembered flicking past a customisable ice cream recipe in my Christmas-gifted “Comfort Food” by Jamie Oliver. Combined with visions of the pavlova I knew I wouldn’t get around to making and inspired by the glorious Harry’s Ice Cream Co Pavlova and Passionfruit Swirl (#notsposored); my Mango and Brown Sugar Meringue Ice cream was conceived.
If you’ve ever made ice cream before you will know you end up with a heck of a lot (that’s the technical term) of leftover egg whites. This recipe uses seven yolks; 4 went into brown sugar meringues and three went into an omelette with an extra egg (for some yolky goodness) for a high-protein lunch. You will have meringues leftover, you only need about 2 big’uns for the ice cream. Leftover meringues are not a hardship 🙂
Previous flirtations with brown sugar meringues revealed treats that are caramel-like and slightly less sweet then their white-sugar cousins. Once they are chopped and folded through your silky mango ice cream they become chewy caramelly chunks that hint at fudginess.
Now I’m not going to lie to you, this is fairly time-consuming. But sometimes it is lovely to spend some time faffing in the kitchen to turn out a seriously impressive dessert a the end. This is one of those times.
If you make the meringues first, they can be baking while you make the ice cream. Don’t rush the ice cream, especially when you get to the bit where you need to stir it over low heat for 15 minutes. If you get impatient and turn the heat up you will end up with sweet scrambled eggs- not as good as it sounds. Just put your patient pants on, pump up the music and get your meditative stir on.
If you don’t own an ice cream churn you can freeze and beat every half hour or so or just do what I did and ask around your friends and (friendly) neighbours. It is one of those appliances that people have been gifted five Christmases ago and only dig out once a year.
When it’s time to serve, pile onto plates or into little teacups and sprinkle with crushed meringue.
Or make a hardcore double decker cone with a giant meringue on top.
What’s your favourite ice cream flavour?
- 1 vanilla pod
- 500ml full cream (whole) milk
- 250ml double cream
- 7 eggs
- 150g golden caster sugar
- 1 mango, chilled
- 4 egg whites (leftover from ice cream)
- About 320g brown sugar (see instructions)
- A handful of flaked almonds (optional)
- Cut the vanilla pod in half lengthways and scrap out the seeds.
- Put vanilla pod, seeds, milk and cream in a medium saucepan o a low heat for to warm very gently for 15 minutes, then remove and set aside to cool slightly.
- Separate the eggs and whisk the yolks in a large bowl with the sugar until pale and thick.
- Pass the heated milk and cream through a sieve, pushing through the vanilla seeds.
- Whisking continuously, slowly add the milk mixture to egg mixture.
- Return the custard to the saucepan and stir constantly over a low heat for 15 minutes until thickened and coating the back of a spoon.
- Allow to cool, cover with plastic wrap and refrigerate until cold.
- When chilled, churn in an ice cream machine according to manufacturers instructions.
- As the ice cream is churning, puree the mango flesh- you should end up with at least half a cup.
- Roughly chop 2-3 meringues depending on size.
- When ice cream is thick, pour in the mango pulp and allow to churn a few more seconds.
- As you scoop the ice cream into a freezer safe tray or tin, roughly fold through meringue chunks.
- Freeze at least 2 hours.
- Turn the oven on to 200C/390F
- Weigh the egg whites
- Whatever the egg whites weigh, weigh out double this figure of the sugar.
- Line a tray with baking paper and pop the sugar on top in a mound and heat in the oven for 5 minutes.
- Meanwhile whisk the egg whites, starting slowly and gradually increasing speed whisk until stiff peaks form.
- Remove sugar from oven and reduce temperature to 100C/212F.
- Add the sugar to the egg whites one tablespoon at a time until mixture is thick and glossy.
- Dollop or pipe onto trays lined with baking paper and sprinkle flaked almonds on top if desired.
- Bake for 1 1/2 hours then turn oven off and allow them to cool in the oven.
- When you are stirring the custard put your patient pants on, if you rush this you will end up with scrambled eggs.
- You may need to put the ice cream in the fridge for half an hour before serving to soften slightly.