This afternoon Normita invented a fantastic dessert. We were shopping for things for supper, as my parents are visiting with us from Canada for some days, prior to us driving them down to Acapulco later in the week. We had already picked up some arrachera for the main course, with some large potatoes for baking, some nice string beans, and some mushrooms. We were looking for something simple to have for dessert when she remembered that we had some nice Manila mangos that were perfectly ripe at home, and some nice thick farmer’s cream that has a nice sweet aftertaste. The medium sized Manila mangos are of a stunning bright yellow and they are the ones that we find the tastiest and the sweetest. They are currently in season and Normita loves them with a passion, so much that I get jealous at time…
She decided to scoop the flesh of the remaining mangos and add the heavy cream, and simply puree them for a dessert that was a stunning mango mousse. She had put it in the freezer to cool it down, and we had it while it was still like a thick liquid. The texture and taste was incredible, and we will leave it to freeze overnight and see what it will look in the morning. Hopefully it will have turned into a rich mango ice cream. My mother liked it so much that she already had 2 bowls, and we are all worried that when we get up in the morning nothing will be left of what we put in the freezer.
2 pounds ripe Manila mangos
1/2 pound heavy clotted cream
1. Scoop the flesh of all of the ripe mangos and place in a deep bowl or into a large water pitcher.
2. With a stick mixer puree the mango until you have a thick creamy liquid.
3. Add the cream and mix with the mango until well incorporated.
4. Place the liquid in a container and put into the freezer until it thickens.