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fast mango sorbet
makes about 1L should be churned and eaten same day

300g caster sugar, powdered in a blender, MYCOOK or Thermomix
700g mango, peeled and stoned weight
1 lime, finely grated rind and strained juice

method
Puree everything, chill and churn.

fast eggless mango gelato
makes approximately 1.2L

550g mango, peeled and stoned weight
190g caster sugar
420ml thickened cream

method
Measure the cream into the boil a microwave it on high for 5 minutes or MYCOOK or Thermomix. Immediately add the sugar and stir until it is dissolved. Puree the mango in the blender and mix it into the cream/sugar.

Pre chill the ice cream machine for 15 minutes
Churn the gelato and store covered on a shelf in your freezer.

Notes
Gelato will melt more quickly than the ice cream and whilst I always freeze or at the very least chill my dishes for ice cream, it is absolutely essential for the new gelato recipes I have been giving you.
This recipe will also work with extremely ripe bananas, were their oily texture and sugar content will be similar – DO NOT USE THIS GELATO RECIPE FOR BERRIES.

mango ice cream
Makes approximately 1.3L

500g thickened cream
150g caster sugar
6 extra large egg yolks (minimum 61g whole eggs)
500g very ripe mango, peeled and stoned weight, pureed

method
Puree the mangoes in a blender. Place the cream in a two–litre microwave safe bowl and microwave on high for 5minutes. Put the egg yolks and caster sugar into the bowl of an electric mixer and whisk them until they are pale and voluminous. As soon as the cream has finished in the microwave whisk it into the egg yolks/sugar, and when completely combined return it to the microwave safe bowl. Microwave for a further 30 seconds on medium low. Whisk in the mango puree, chill and churn.


the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.