Mango a popular fruit in Indonesia. The mango season is when it is hottest and driest from July to September. It is only the end of May but we can find the first crop of mangoes available in supermarkets and fruit shops.
Mangoes can be found in many different types, sizes, tastes and colors. The most popular one is Harum Manis, or which ‘smells sweet’ with a dark green skin which becomes light yellow near the stalk when it’s ripe. The mango flesh ranges from yellow to orange and is absolutely delicious.
Another popular type is Gedong Gincu, which is more expensive. This is perfect for shakes, smoothies and ice creams as it is sweeter. This mango is very colourful and bright red, like lipstick (Gincu), when it’s ripe.
Here is a great way to use ripe mangoes.
Preparation Time : 20 mins.
Setting Time : 2-3 hrs
4 large ripe mangoes, peeled
500 ml Vanilla ice cream, softened
Serves: 6 – 8
Cut half the mangoes into small cubes and puree the other half. Mix and keep aside.
Whip the ice cream and the sugar to mix.
Combine the mangoes (puree and chopped pieces) with the ice cream.
Pour the mixture into an aluminium container and freeze.
It is not necessary to beat this ice-cream again as the texture is smooth and velvety.
- Garnish with pistachio nuts
All ingredients should be chilled before mixing so that they set together thus avoiding crystallization.
Ice-cream sets best and quickest in aluminium containers, covered with aluminium foil.