Have not been doing special cooking nor blogging in a long while. Spring is the season and mango can be seen everywhere. Bought three Thai Honey mangoes for $3.80 from NTUC simply because I could not resist the temptation. However, three mangoes were too much for me to consume, therefore, decided to use some of them to make ice cream.
To make the three ingredients mango ice cream seems a bit boring, so googled the Internet on mango pairing. Turned out that mango goes well with passion fruit, pineapple and ginger to name a few. Since I have attempted mango passion fruit ice cream before, this round decided to try mango pineapple ginger ice cream instead.
Used the improved version of the mango ice cream recipe, adjusted the ingredients and method to this new recipe.
Ingredients:
200ml whipping cream
125g diced mango
125g diced pineapple
125g diced pineapple
80g icing sugar
1 tsp ginger powder
Method:
1. Place diced mango, pineapple and ginger powder in a sauce pan and cook over med-high heat for 8-10 minutes while stirring constantly
2. Remove from heat and set aside to cool
3. Pour the mixture, whipping cream and 1/3 of the icing sugar in a blender and pulse 2-3 times
2. Remove from heat and set aside to cool
3. Pour the mixture, whipping cream and 1/3 of the icing sugar in a blender and pulse 2-3 times
4. Add another 1/3 of the icing sugar and pulse 2-3 times
5. Add the remaining icing sugar and blend the mixture for about 10-15 seconds
6. Pour mixture into a container of your choice and put into the freezer
6. Pour mixture into a container of your choice and put into the freezer
7. Remove from freezer after 3 hours to churn* with a fork
8. Repeat step (7) for another time before freezing it overnight
* Try to churn the mixture in a whisking manner to try to incorporate as much air into the mixture as possible
The result? Rather unique because it has a layering taste of mango, pineapple with the aftertaste of ginger lingering on the tongue.
And because I have not done any special cooking for a long time, I was in the mood to do plating. Since I bought some pickled sakura flowers from my recent Osaka trip, brain-stormed for plating ideas which I can make used of them. And ta-da!
The result? Rather unique because it has a layering taste of mango, pineapple with the aftertaste of ginger lingering on the tongue.
And because I have not done any special cooking for a long time, I was in the mood to do plating. Since I bought some pickled sakura flowers from my recent Osaka trip, brain-stormed for plating ideas which I can make used of them. And ta-da!
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