“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.
OK, it’s not even fair to give me cravings like this! This looks amazing! I’m an ice cream girl…it’s sort of a weakness. It might be the coldest night we’ve had all year, but I would still love a big ol’ bowl of that. You’re so creative! I usually stick with vanilla ice cream when I make it haha My favorite flavour of ice cream has been the same since I was a kid – Tiger Tiger! But I haven’t come across a flavour of ice cream that I don’t like 🙂
Ooooh what is Tiger Tiger? Whatever it is I want some! I totally eat ice cream in winter (although it doesn’t snow here). I get sulky when people won’t line up outside the gelato shop on 7C nights with me 🙂 Give this a go when the snow clear ok? Promise:)
Ha you can tell we live in the same state because I got super excited as soon as I saw it!!! Today is definitely an ice cream day!! I am definitely adding this to my must-make list!
Do it Lucy 🙂 There’s a damn good chance this will pop up on FFF in the next few weeks too 😉
My god, looks and sounds impossibly delicious. Honestly, I can’t see myself attempting to make this and succeeding but I’ll continue staring at the photos a little more. 🙂
Here’s a little hack for you then. Let your store-bought ice cream soften a little and mix through a chopped up bakery-bought meringue then freeze for a bit so the meringue gets all chewy and delicious x
Okay, i feel like a nugget, why has it taken me so long to get my butt over here! I’m loving Champagne and Chips! And this recipe! Oh my god, it sounds heavenly! I love ice cream, it’s an essential in our house, in fact, i’ve just finished a bowl of white chocolate peppermint while reading your blog! Right i’m just off to add C&C on bloglovin and pin this recipe! Happy 2015 to you! x
Hey Cate, so glad you found it. It has been a bit quiet on Seeking Victory lately. I’m terribly impressed you still meet your ice cream needs in an English winter – that flavour sounds amazing. Did you make it?
Looks fantastic! I’ve parked my chili-brownie ice-cream with brown sugar meringue but had not thought to swirl it through!
Chili-brownie ice cream! Wow! Which blog is this on?
It should be easy to adapt to a dairy based ice-cream
http://www.mamanourish.com/blog/brownie-swirled-chili-vegan-icecream
Yay, thank you
*paired not parked!
I feel as though you can see how hot I feel at the moment and this is my panacea – thank you! 😀 I’m going to try that mango hack!! 😀
I pretty much can- I lived in Brisbane most of my life and the humidity there is even worse than Sydney. The mango hack is life changing 🙂
Oh yum, this looks epic Nicole! I love bits of meringue in ice cream 🙂
Thank you 🙂 I think meringue might have to be my new go-to ice cream addition, so good!
This looks wonderful and so full of texture! Such a great way to enjoy glorious summer mangos.
Thank you. I’m a bit dorkily proud of it 🙂
My mouth is literally watering looking at the pictures of the mango ice cream and meringue. Looks absolutely delicious
Thanks Chichi. Pretty tasty but I think you still win with your amazing cakes.
Fair to say , I WANT and I second all of the above comments.
Thank you 🙂
It loooooks great! Delicious recipe Nicole.
Thanks Bec 🙂
Wow, wow and wow!
I couldn’t wish for a better next door neighbour on FFF’s this week. You had me with ice-cream then mangoes, than brown sugar meringues and all combined into one delicious treat! I think you’ve hit the jackpot with this one Nicole, pure foodie genius! I can just imagine the tram ride home, I would of loved to have been a fly on the seat or spot in front of you. Good on you for getting those mangoes home safely!
My mouth is still watering! xx
Haha. Thank you. It was win-win! Big muscles, lots of mangoes, calories burnt to be replaced by ice cream.
Oh goodness, what an amazing combination! Love, love, LOVE the brown sugar meringues too.
Thanks for the mango tutorial, preparing mangoes is one of my most despised jobs!
You are very welcome- that tute is a gamechanger. x
Haha you and I share a total and utter love for ice cream don’t we. I love the combination of the crunchy chewy meringue with the super creamy ice-cream. Amazing! Thanks so much for joining our super yummy Fabulous Foodie Fridays party!!
We totally do! Next time you are in Melbourne we should go on an ice cream crawl- Pidapipo, Messina…
Now this is exactly what I feel like, right now. Argh – just used up the last of my mangoes, now I have to go buy more. Thanks for the excuse. Now to find someone with an ice cream machine I can borrow.
Gotta get as many mangoes as possible while they are in season – such a short time 🙂 Good luck with the ice cream machine-I have a good feeling you will find one.
This looks SO good. I’ve never been a huge mango eater as my dad is allergic so we didn’t have them round the house when I was growing up, but I’m making up for it now! This looks like the perfect way to up my mango intake quicksmart! Thanks for adding it to the Meatless Monday linkup!
Allergic to mangoes? Wow, I haven’t heard of that before.
I didn’t really eat them when I was young, I hated the slimy, slippery texture. I adore them now though 🙂
Wow wells one, what an amazing effort & scrumptious combination of flavours. Truly looks amazing & knowing all that work when into it melas you enjoy it so much more.
Ps…. So going to use your term ‘patient pants’ love it! x
Thank you! And I’m glad you liked ‘patient pants.’ 🙂