Mango Cake
Ingredients
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2 cups milk
-
2 eggs
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½ cup caster sugar
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1½ to 2 cups of mango
pulp, flesh or canned
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1 tsp. Unflavoured
gelatine
-
2 tablespoon water
-
1 cup cream
Directions
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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.
