Grandma’s How To Make Mango Ice-Cream Tart Recipe – Mango ice-cream tart made of fruit is indeed healthy, therefore it is no wonder many people who make ice cream directly take from it’s own juice and fiber contained in the fruit mixture into the ice cream ingredients to create ice cream that has a different flavour and has many benefits for your health.
Mango tart with ice cream is ice cream has a distinctive flavor of sweetness, like sugar but there is a sense of mangoes and tart mango fruit itself and the much favored and consumed by everyone. The benefits of the mango is very much among others: reduce diabetes, macular degeneration prevention, prevent heart disease, cancer prevention, healthy bones, helps digestion, high in iron for women, keep cholesterol levels healthy eyes, Prevention of asthma.
- 180ml (3/4 cup) double cream
- 180ml (3/4 cup) milk
- 1 tablespoon dark rum
- 3 egg yolks
- 45g (1/4 cup) dark brown sugar
- 250g pkt Arnott’s Granita biscuits
- 100g unsalted butter, melted
- 80ml (1/3 cup) water
- 2 tablespoons caster sugar
- 2 teaspoons liquid glucose
- 1 mango, cheeks removed, peeled
- Peeled mango, extra, to serve
Place cream, milk and rum in a saucepan over medium heat. Bring just to a simmer. Set aside for five minutes to cool.
Meanwhile, whisk egg yolks and brown sugar until pale and creamy. Slowly whisk in the cream mixture. Pour mixture into a clean saucepan. Return to low heat. Use a wooden spoon to stir until the mixture coats the back of the spoon. Pour custard into a jug. Cool to room temperature, stirring occasionally. Cover and place in the fridge for 4 hours or overnight to chill.
Meanwhile, process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press evenly into the base and sides of a 2.5cm-deep, 11 x 34cm (base measurement) fluted tart tin with a removable base. Cover and place in the fridge for 30 minutes to chill.
Preheat oven to 180°C/160°C fan forced. Bake base for 20 minutes or until light golden. Set aside to cool.
Combine water, caster sugar and liquid glucose in a small saucepan over medium heat. Stir to dissolve the sugar. Simmer for 2 minutes to reduce slightly. Set aside to cool.
Process the mango in a food processor until smooth. Add the sugar mixture. Process to combine.
Churn the custard in an ice-cream maker following manufacturer’s instructions. Spoon into the cooled base. Top with the mango puree and swirl to combine. Place in the freezer to firm. Cut into pieces and top with mango slices.