Mango Ice

Category: Desserts		Mango Ice
Ingredients: mangoes sugar syrup Curaçao lemon juice		Mangoes show various colours when ripe, depending on their type and origin, but one thing is always evident when the fruit is ready; the heady sweet aroma. Another sign of ripeness is tiny black spots less than a millimetre or so across. If the spots are much larger the fruit is overripe. You'll need one large or two small fruit for this dish. Wash, peel and stone the fruit over a plate, to catch all the juice. Chop the flesh or push it through a colander. Add the Curaçao and the citrus juice. Add a cup of sugar to a cup of boiling water; boil again, stirring, and cook for one minute. Cool. Add syrup to the fruit until it tastes right to you. Put the mixture into a thick-walled mixing bowl and that into the freezer. When the edges begin to congeal, break up the ice floes thoroughly with a whisk or fork. Repeat several times, mixing well, until you transfer the almost completely gelid mixture into its final (prechilled!) serving container. The more 'turns' and freezes you give it, the finer the texture of the final product.
Notes:		One of the most convenient ways to stone a mango is to cut the greater part of the meat away by slicing parallel to the central seed on either side. Score the flesh carefully in a gridded pattern without cutting through the skin. Then push with your thumbs to evert the rind, and slice away the fruit. The remaining central portion around the seed is often the most fibrous, and should be eaten on the spot.
Recipe Index	More Desserts:	Apple Poppy Turnovers \| Hazelnut Buns \| Chocolate Covered Bitter Orange Rinds \| Tea Thingies \| Granité of Tamarind and Banana \| Chocolate Coated Hazelnuts \|
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