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Creamy Mango Ice Cream Bars


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Ingredients

18 portion(s)

Creamy Mango Ice Cream Bars

  • 5 Large ripe mangos
  • 200 grams water
  • 200 grams raw sugar
  • juice of 1/2 lemon
  • 250 grams Pouring Cream
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Recipe's preparation

    Easy Diary Free/Vegan & sugar free options - please see tips section.
  1. 1. peel and slice mangos, set aside*


    2. weigh 200gms sugar and 200gms water in the TM and cook 5 mins | 100 deg | speed 2


    3. add mango slices you set aside in step 1 to TM bowl and blend 20 secs | Sp 9


    4. Set aside 1 cup of blended mango puree from step 3 in the fridge 


    5. line a baking tray or a square cake tin with baking paper, you need the paper to come up the sides of the tin by about 2.5cms or an inch (this will make it easier to get your slice out in one piece in the end)


    6. pour remaining mango puree into the tin and put in the freezer to set


    7. once the first tray of mango has set, add the reserved cup of mango plus 250gms pouring cream into the TM bowl and blend20 secs | Sp 5


    8. Pour on top of frozen mango tray and put back into the freezer to set. 


    9. Once the top layer has set, remove tray from freezer, upturn onto a board and rub a cloth thats been rinsed under hot water and wrung out, all along the bottom of the upturned tray. This will soon slightly melt the bottom of the mango mixture making it easier to remove from the tray.


    10. run a knife under hot water and dry and slice your mango icecream into whatever sized bars you like. I wrap mine in baking paper and store in a container in the freezer so they are easy to remove and don't all stick together. 

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Accessories you need

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Tip

*If you have mangos in the fruit bowl that are still a little firm, it's worth waiting a few days until your mangos are nice and ripe, especially if you are planning to omit some/all sugar NOTE: I do this for my almost 3 yr old without the sugar, using a similar method, except I pour into popsicle trays in reverse. So I set aside the water/mango/lemon mixture, and blend the cream and reserved cup of mango, and pour this into the bottom of the popsicle moulds, just a tiny amount. I let this set in the freezer and then fill to the top with pureed mango. There are no complaints! If you are dairy free or vegan, you can swap the cream for coconut cream following the same method. For the 'story' beind this recipe, and step by step instruction photos, have a read of my blog at www.asliceofvi.blogspot.com.au - you can also follow me on Facebook //www.facebook.com/asliceofvi


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is yummy. I didn't add

    Submitted by mixing_liv on 2. January 2015 - 09:06.

    This is yummy. I didn't add the lemon as it isnt mentioned where to add in the steps, however it turned out great. Very nice way to use up some ripe mangos!

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  • 5 large Mangoes is approx

    Submitted by Elisha-Vi on 14. April 2014 - 07:53.

    5 large Mangoes is approx 750- 900gms if you want to use tinned mangoes when they are out of season. 

    Elisha-Vi Raso 


    'A slice of Vi'


    http://asliceofvi.blogspot.com.au/


    https://www.facebook.com/asliceofvi


     

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