- 300 gmango flesh
- 80 gsugar
- 100 mlwater
- 2 leavesbasil leaves
- 10 gedible flowers
- 900 gmango flesh
- 240 gsugar
- 300 mlwater
- 4 leavesbasil leaves
- 30 gedible flowers
- 600 gmango flesh
- 160 gsugar
- 200 mlwater
- 6 leavesbasil leaves
- 20 gedible flowers
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Step 1
The day before, place the freeze bowl in the freezer.
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Step 2
Purée the mango flesh and basil into the mixer bowl with the fruit and vegetable strainer on speed 4
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Step 3
In a small pan combine water and sugar. Warm up until sugar dissolve. Remove from fire, add the blended mango and let cool down
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Step 4
Remove bowl, attach the Ice Cream maker and wire the dasher.
-
Step 5
Pour the mixture into the freeze bowl and churn with the dasher on speed 2 until firm.
-
Step 6
Scoop the ice cream into bowls.
-
Step 7
Serve it up and garnish with edible flowers.
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TIP
Drip some balsamic vinegar glaze on top of ice-cream when serving.
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Step 1
The day before, place the freeze bowl in the freezer.
Step 2
Purée the mango flesh and basil into the mixer bowl with the fruit and vegetable strainer on speed 4
Step 3
In a small pan combine water and sugar. Warm up until sugar dissolve. Remove from fire, add the blended mango and let cool down
Step 4
Remove bowl, attach the Ice Cream maker and wire the dasher.
Step 5
Pour the mixture into the freeze bowl and churn with the dasher on speed 2 until firm.
Step 6
Scoop the ice cream into bowls.
Step 7
Serve it up and garnish with edible flowers.
TIP
Drip some balsamic vinegar glaze on top of ice-cream when serving.