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betty's aussie frozen mango dessert

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Bowen and Kensington Pride Mangoes are a national favourite to us Aussies. This is a recipe was given to me about 12 years ago by a friend in Queensland, who has numerous mango trees. Only use fresh mangoes for this recipe. A sweet, refreshing and fragrant dessert which is best made ahead - perfect for entertaining. I always double and make two as my teenagers love these on a hot day after dinner. "Cooking time" is chilling time.

►
yield serving(s)
prep time 3 Hr
cook time 12 Hr
method Refrigerate/Freeze

Ingredients For betty's aussie frozen mango dessert

  • 1 1/4 c
    sugar
  • 1 1/4 c
    water
  • 2.2 lb
    (1 kg) fresh mango puree - weigh after pureeing
  • 10 oz
    (300 ml) double cream
  • 1 tsp
    lemon juice

How To Make betty's aussie frozen mango dessert

  • 1
    Line a large pyrex dish with aluminium foil - going up and extending over the edges. Set aside to use later. Clear a space in your freezer to fit the pyrex dish that is flat.
  • 2
    In a medium saucepan, mix and melt the water and sugar to create a syrup. Allow to cool to room temp. this will take about 60 - 90 minutes. Whip cream until soft/medium peaks form - well beaten. Reserve for later.
  • 3
    Well combine mango with sugar syrup. Add the lemon juice and mix again. Mix 1 cup of mango puree with the cream - combine well. Pour into the base of the lined pyrex dish. Freeze until firm.
  • 4
    Cover frozen creamy mango layer with remaining mango puree mixture. Freeze until firm.
  • 5
    To serve, remove foil from the dish and slice mango bars into 18 squares. Place in bowls and enjoy with a spoon.
  • 6
    This is best made the day before serving so the dessert is well frozen.
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