Anyone who grew up in Australia in the 1970s will most likely remember a variation of this ice cream dessert. It stands alongside no-bake cheesecake and a really weird salad dressing as the quintiessential ways to use condensed milk, a core ingredient in many Australian kitchens of the day. The thing is, it tastes really fantastic (unlike the weird salad dressing!) especially when pimped up a bit with mango and blueberries. If your childhood summers were redolent with beach holidays, the prickle of sunburn, long afternoons in the pool playing Marco Polo, and mango Weis bars as a special treat, then this dessert will take you effortlessly back to those simpler days.
Makes about 1 litre of ice cream
395g tin sweetened condensed milk
600ml thickened cream
3 medium sized mangoes (Bowen mangoes are the best, but that is, of course because I am a Queenslander)
Blueberries or raspberries, to serve.
Peel and dice the mangoes and place them in a small bowl. Take a cook’s break and suck every last bit of flesh off the mango seeds as your reward for making this dessert for your family or friends. Juice the lemon add add to the mango pieces. Use a stick blender to puree the mangoes. In a large bowl beat the condensed milk and cream until it is very thick and then beat in 2/3 of the mango puree. Pour into a freezer safe container and freeze until firm. This will take about 4 hours. However, the ice cream will be very hard if left for too long and will need to be put in the fridge to soften a little before serving if this is the case. To serve, scoop the ice cream into bowls, pour over the remaining mango puree and add a few blueberries or raspberries.