RECIPE: Mango and Ginger Ice Cream
Ginger has always been central to Indian cuisine and is an important ingredient to many savoury and sweet dishes in the Seychelles. At Constance Lemuria there are several huge wild mango trees, heavily laden with ripe sun-drenched fruit, which inspired this recipe.
1kg fresh mangoes
200g mango puree
25ml Malibu (optional)
FOR THE ICE CREAM
125ml double cream
A thumb-sized piece of ginger, finely chopped
1 Peel the mangoes and cut them into large cubes. If you like you can mix them with seasonal fruits. Set aside.
2 Combine the mango puree with the Malibu in a bowl. Set aside.
3 Place all the ingredients for the ice cream into a bowl and stir to combine.
4 Strain the mixture using a cheesecloth and transfer the mixture to an ice cream maker.
5 Churn until the desired consistency is achieved.
6 Place the mango chunks into the bottom of a bowl.
7 Top with the mango coulis.
8 Finish with a generous scoop of the ice cream.