This is a sweet treat for the coming summer. A fusion of ideas from different recipes I read over years. I don't even remember the authors of the originals. The ingredients and amount of each used here are purely from my trials.
My son likes frozen mango sorbets and ice creams, he was compelling me to make something mangoish(may be I am the inventor of this word). Mr. R prefers some nuts in every bite of his desert- that is what he thinks tasty. So here I tried to satisfy both of them.
Get these items ready:-
Alphonso mango pulp - 1 cup
Alphonso mango pieces - 6
(you get both of them in cans from Indian grocery stores)
unflavoured gelatin - 1 pouch
sugar - ½ cup
heavy cream - 1 cup
grated coconut - 1 cup
cashew nuts cut into very small pieces - ½ cup
- Line inside of a 9x4 inch Pyrex tray with a thick layer of plastic wrap. Allow 2 inches of the wrap to fall outside the pan.
- Soak gelatin in 2 tbs warm water for 10 min and melt it using double boiling system
- Beat heavy cream in a heavy bottom dish with a cake mixer adding sugar in 3-4 steps.
- Add mango pulp and gelatin to the heavy cream and beat well for 5min. All the ingredients will come fluffy
- transfer this to a freezer safe dish. Keep it frozen covered for 30 min.
- in a thick flat bottom pan, roast cashew nuts for 5 min. Add grated coconut and roast. Occasionally sprinkle 2 tsp of sugar on top of them and allow to caramelize. Keep off the flame and allow to cool for 10 min. Now you have roasted nuts and coconut with a light coating of caramel. It shouldn't be too hard. Divide it into three portions.
- Transfer frozen mango cream back to a deep dish, beat it smooth again with the cake mixer. Add all the mango pieces to it and beat well until all the pieces get well blend with the cream.
- layer the bottom of the Pyrex tray with one portion of the caramelized nut.
- Top with ½ of the mango cream. Keep in refrigerator (not in freezer) for 10 min.
- Layer with another portion of the nut mix
- top with rest of the mango cream
- sprinkle rest of the nuts on top of it.
- Cover it with the hanging plastic wrap and keep it frozen over night.
Keep the frozen mango treat in refrigerator for 15 min. before you serve. If you pull the plastic wrap from all the sides, you will be able to take the whole mango treat out of the Pyrex dish. Now you can cut it into rectangular pieces of your choice of size using a sharp knife.