Here is proof that you don’t have to have eggs and custard to make quick, easy, exotic-tasting ice cream. If it’s not eaten within 12 hours, it starts to become icy, but I doubt you’ll have a chance to put that to the test. You can use the basic recipe, excluding the lime, for soft fruits such as strawberries and raspberries: use 450-500g of berries; sieve after puréeing them and taste for sweetness. The mango idea is from Stephanie Alexander’s The Cook’s Companion, a 1100-page Australian tome that is my cookery bible.
2 ripe mangoes
Juice of one lime
100g caster sugar
300 ml whipping or double cream
Remove the flesh from the mango by cutting vertically down either side of the flat stone. Score the flesh of the two halves to form a grid pattern. Bend the skin backwards and slice off the squares/diamonds of flesh.
Purée the fruit and any stray juice with the lime juice and sugar. Whip the cream and fold it into the purée. Freeze in a machine according to the manufacturer’s instructions or follow the freezing, beating and re-freezing process described in my Bay Leaf ice cream recipe.