Isn't today the ideal day for rich, creamy, mango-peach ice cream?
Don't have an ice cream churner?
No matter, food blogger Taruna Bakshi has the perfect recipe for you; it has the same richness as a store-bought ice cream.
The Roasted Peach and Mango Chilly Ice Cream is not your average ice cream -- garnished with chilly flakes, it is balanced with a nice acidity from the lemon juice.
Taruna also shares her recipes for Coconut Mango Sweet Bread, a comforting tea-time treat, and the super-simple, refreshing and zesty Chilly Mango Lemonade.
Roasted Peaches and Mango Chilly Ice Cream
Serves: 8 to 10
- 1½ diced cup ripe mangoes (choose mangoes that are not fibrous like Dasheri, Alphonso, Kesar and Safeda)
- 8 peaches, peeled if preferred
- 500 ml cream
- 1 can condensed milk
- 4 tsp chilly flakes
- 1½ tbsp lemon juice
- Sugar, to sprinkle on the peaches before cooking it
- Roasted peaches, to serve
- Mango sauce, to serve
- Heat the oven to 180ºC.
Line a baking sheet with parchment paper. Set aside.
Or use a ceramic baking dish, without baking paper.
- Slice the peaches into halves.
Remove the seed and and place them, skin side down, on the baking tray.
Sprinkle little sugar and let it cook in the oven for 20 minutes.
Turn the peaches, flesh side down and roast for another 15 minutes or till the juices start to run.
Be careful that that the peaches don't burn.
Let it cool.
Transfer the peaches into a blender and blitz till pureed.
- Blend the diced mango in a blender to a smooth puree.
- Whip the cream in a bowl with an electric whisk or beater till light and fluffy.
Add the condensed milk and beat for another 2-3 minutes.
Fold in the peach and mango puree.
Add the chilly flakes and lemon juice and give it a quick mix.
Transfer the contents into a non-reactive metal or glass dish or a plastic container with an airtight lid.
Keep the container in the freezer.
Let the ice cream set for an hour and then whisk it to get rid of the ice that gets formed along the edges.
Once you have whisked the ice cream, allow it to set again in the freezer and whisk again after an hour.
Repeat this process 7-8 times and then cover the ice cream container with a cling wrap or an airtight lid.
Let the ice cream set in the freezer for at least 6 hours or overnight.
- Transfer the ice cream container to the refrigerator half an hour before serving.
Scoop or slice the ice cream and serve.
Roast a few more peaches to serve with the ice cream or serve with mango sauce.
Coconut Mango Sweet Bread
Servings: One loaf
- ¾ cup sugar
- 1 cup alphonso mango pulp, store bought or freshly made
- 1/3 cup any vegetable oil
- ¾ cup whole wheat flour
- ¾ cup maida or self-purpose flour
- ½ cup desiccated coconut
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla or mango essence
- Choco chips, for the garnish
- Oil for greasing the baking pan
- Prepare an 8-inch loaf pan by greasing it with oil and dusting it with flour. Set aside.
Heat the oven to 180ºC.
- In a bowl, using a channi or strainer, sift both the flours.
Add the baking powder and soda bi-carb.
Add in the desiccated coconut and mix well.
- In a mixing bowl, beat together the sugar, vanilla/mango essence and mango pulp for half a minute.
Add the vegetable oil, coconut and beat further till everything has blended well.
Add the flour in two to three batches (depending upon the size of your mixing bowl) and mix everything together till just incorporated.
Transfer the contents to the prepared loaf pan and bake at 180ºC for the first 20-25 minutes.
Reduce to 160º and bake further till a skewer inserted in the centre of the bread comes out clean.
Take the loaf out of the oven and allow the bread to sit for 5-7 minutes before turning it out.
Place the bread on a wire rack to cool.
Top with chocolate chips, slice and serve.
NOTE: The amount of sugar you use will depend on the sweetness of the mangoes.
The consistency of the batter and the texture of the cake will depend on the consistency of the mango pulp.
If the batter is too thick, add some coconut milk.
If it is too thin, add some flour, one tbsp at a time.
Kesar and Dasheri mangoes also go well for this recipe
Chilly Mango Lemonade
For the lemonade
- 1 medium-sized ripe mango, peeled and diced (Dasheri, Safeda, Kesar, Alphonso and Rajapuri work well)
- ⅛ to ¼ tsp chilly powder, adjust amount according to the heat of the chillies; begin by adding only ⅛ tsp of chilly powder and add more if required
- 1½ tbsp lemon juice
- 3 tbsp sugar or any sweetener of your choice
- 400 ml chilled filtered or boiled water
- Ice cubes
- Fresh mint leaves, for the garnish
- Lemon slices, for the garnish
- Two tall glasses, to serve (rim the glasses with chilly powder)
- In a blender puree the mangoes, chilly powder and sugar.
Add the lemon juice, chilled water and blend well.
Pour the lemonade in two tall glasses.
Serve topped with ice, a few mint leaves and lemon slices.
Taruna Bakshi lives in Mumbai and is the creator of the food blog Easyfoodsmith.