I’ve had a large tin of mango pulp taking up precious space in the pantry cupboard for ages now. It’s been so long, I can no longer remember my reason for purchasing it. I’m thinking maybe cocktails…?
The other day, it occurred to me that it would lend itself nicely to making mango ice cream. To my surprise, none of the recipes I found used tinned mango, so I decided to go it alone.
I kept things simple – just mango pulp, double cream, lime juice, salt and Malibu liqueur (another thing that’s been taking up valuable shelf space for the last ten years.)
No added sugar – between the natural sweetness of the mango and the sickly sweetness of the Malibu, there was no need for it.
I didn’t even chill the mixture before churning, and it turned out beautifully. I started the machine going a few minutes before dinner, and was serving lovely mango ice cream for dessert.
It’s not the creamiest of ice creams — there’s still something of a sorbet about it, which I really like.
It was such a hit with everyone that I could see tinned mango pulp becoming a store-cupboard staple.
Mango ice cream
(makes 1 litre)
- 750ml tinned mango pulp
- 250ml double cream
- 1 lime, juiced
- 1/4 tsp sea salt
- 2-3 Tb Malibu coconut liqueur
- Combine the mango, cream, lime juice, salt, and Malibu liqueur and mix well.
- Chill thoroughly before churning in an ice cream machine.