Myanmar - Mango Cake

Mango Cake

Ingredients

-       2 cups milk

-       2 eggs

-       ½ cup caster sugar

-       1½ to 2 cups of mango pulp, flesh or canned

-       1 tsp. Unflavoured gelatine

-       2 tablespoon water

-       1 cup cream

Directions

-       Turn freezer to its coldest setting. Put milk in a saucepan and bring slowly to the boil.

-       Meanwhile separate eggs and beat the yolks with half the sugar in a bowl until thick and light.

-       Pour a little of the hot milk on to the yolks, stirring constantly, then return yolk mixture to saucepan and cook over hot water or on very low heat.

-       Stir all the time, do not allow to reach simmering point or the custard will curdle.

-       As soon as it is thick enough to lightly coat back of spoon, remove from the heat and keep stirring until it cools somewhat.

-       Pour into freezer tray and freeze until mushy.

-       Sprinkle gelatine over cold water in a cup and stand the cup in a small saucepan of water.

-       Bring water to the boil so gelatine dissolves. Stir this into the mango pulp.

-       Whip the cream until it holds soft peaks.

-       Do not over-beat or the ice cream will have a buttery texture.

-       Beat egg whites until soft peak forms;

-       Add remaining sugar and beat until soft and glossy.

-       Scrape half frozen custard into a bowl and beat with rotary beater until it is smooth, but do not let it melt.

-       Chilling bowl and beater helps in hot weather.

-       Fold in the mango pulp, egg whites and whipped cream and return to freezer trays.

-       Freeze until firm.