We are going to warm you up and at the same time cool you down with a mango ice cream, in an idyllic setting on the island of Vanuatu? Welcome to 196 flavors for this delicious ice cream recipe!
Vanuatu, a little heaven whose name might sound familiar, but would you be able to locate it?
In Vanuatu, French cafes and restaurants are right next to English pubs. At the time, the English and the French were even struggling to agree on driving. Imagine some driving on the right, and others on the left!
This legacy can be found on the tables of Vanuatu.
Fish and seafood are very present, but also pork and chicken. Cassava, yam, breadfruit, plantain, taro, sweet potato… Coconut is present in almost all recipes, just like smoked sea salt and coriander root. Traditionally, food is cooked under hot stones, but it is also boiled or roasted.
Tuluk, cassava bread stuffed with pork cooked in a banana leaf, or lap-lap, roots and meats in coconut milk wrapped in bele leaves and boiled in a banana leaf, are the two national dishes. The more adventurous will taste coconut crab, or bat!
As for fruits, kiwi, papaya, pineapple and mango are abundant in the Vanuatu archipelago. No wonder this recipe of ice cream with mango pulp is so popular.
Now, let’s talk about ice cream and sorbets!
It is difficult to attribute the paternity of ice cream. Some even go back to the Bible. The ancestor Abraham, offering his son Isaac goat’s milk mixed with snow, would have invented the first ice cream in history.
“Eat and drink: the sun is torrid and you can cool down” he said.
It was in the 2nd century BC that ice cream was born in China. To keep his drinks cool, a merchant plunged his drinks into salty water tanks. One day, when the night had been particularly snowy, he found that his drinks had frozen. He then had the idea of adding goat’s milk and honey, and thus the first form of ice cream was invented.
Several centuries before our era, the Arabs were particularly fond of sharbets (fruity ice cubes). This term is at the origin of our word sorbet. The fruit juices were then frozen with snow or ice.
In 300 BC, at the court of Alexander the Great, ice existed in the form of fruit salad, mixed with wine and honey. Again, snow was used to cool the mixture.
But there are also traces of ice creams in the Roman Empire, with Emperor Nero, who was at the helm of the Empire from 54 to 68, who loved fruits crushed in ice with honey. People did not hesitate to climb up the Alps to look for snow, whether summer or winter, so that Néron could eat his favorite dessert. At the time, deep pits were dug. They included walls and two doors, so that ice could be stored in them. Ice was then reserved to the rich and powerful people.
In 1533, King Henry II of France married Catherine de Medici, who brought her recipe with which she delighted the king and the whole Court of France. Shortly after, in 1660, Procopio di Coltelli from Florence, opened the Procope café in Paris, where he started serving more than 80 varieties of ice cream.
On the American side, in the late 1700s, Thomas Jefferson (President of the United States from 1801 to 1809) learned how to make ice cream during a trip to France. He brought back to his home, in Virginia, the recipes of a French chef, as well as an ice-cream maker to create his own ice creams.
It was not until 1846 that the American Nancy Johnson created the first mechanical ice cream maker that functioned with coarse salt.
The Americans are actually at the origin of “ice cream” as we know it today thanks to a process that made ice cream creamier.
Iced desserts are available in two forms: ice cream and sorbet.
Sorbet is prepared by freezing a mixture of water, sugar syrup and fruit purée or fruit juice in an ice cream maker.
As for ice cream, it is prepared with a mixture of milk, eggs, fat (butter or heavy cream) and sugar, to which fruits or natural aromas can be added.
But there are also iced desserts like granita, which consists of sweet, colored and flavored iced water. It comes in different forms.
This mango ice cream was a hit at home!
- 2 cups mango pulp
- 6 oz. mango , cut into small dice
- ¾ lb sugar
- 1 cup milk
- 1½ cup evaporated milk
- 4 eggs
- 3 tablespoons lime juice
- A pinch of salt
- Heat milk and take off the head just before boiling.
- Beat the eggs with the sugar until foamy, then incorporate the milk slowly, while continuing to beat.
- Stir in evaporated milk and mango pulp, lemon juice and pinch of salt, and mix well.
- Finally add the mango dice and mix well.
- Leave to cool and pur in the refrigerator for 12 hours.
- Place the preparation in the bowl of an ice cream maker (placed in the freezer for 12 hours beforehand).
- Turn the ice cream maker on and stir for 30 minutes.
- For a firmer texture, place the preparation in the freezer 30 minutes before serving.