Mango-Lime Ice

When you have luscious fruits like these, and add a little sugar you know it's got to be something good.  Mango-Lime Ice is my choice for Sweet Tooth week at I Heart Cooking Clubs. 

Rick Bayless' cookbooks don't just throw recipes on a page.  He teaches you a little something that you might not otherwise know about a particular food in the Mexican culture.  For this recipe he explains that tropical fruit ices and fruit popsicles called paletas are a way of life in Mexico.  That shouldn't surprise anyone with all of the different tropical fruits they have at their disposal.

Measure out your sugar, peel your orange,  peel the mangoes, and juice your limes.  Oh, and measure out a cup of water, which I totally left out of the photo.

When peeling the orange, make sure you only take the thin orange part.  You don't want any of the white pith which will make it bitter.




See this little piece?  Too much white on it.  Finely chop the zest.

Mangoes have this large flat, oval pit which makes it a little tricky to cut up.

I stick my knife tip into the fruit to get an idea of how fat the seed is.  Propping the mango on end, cut down one wide side then repeat down the other side.

I then take my knife and cut in a tic-tac-toe grid on each half

Fold back the fruit and you have a little hedgehog.  Slice off each little section with a paring knife.

There can still be 'meat' around the pit.  You can trim off any substantial amount.  Or, you can do what I normally do and that is

stand over a sink and eat around it.  Mmmm...one of life's little pleasures; a treat for the cook.

Throw the mangoes, lime juice, orange zest, sugar, & water into a food processor and process until smooth.

Push the mixture through a fine sieve then pour into a 9 x 9 inch pan and place in the freezer for 2 hours.

See these solids that were left?  I ate them as a snack.  It was very orange-y and tangy and sweet.  Another treat for the cook.

When the mixture is firm 2 inches in from the edges, whip with an immersion blender.  You can also scrape it back into the food processor as well; your choice.  Place back in freezer.  Perform this ritual 2 more times then freeze for 1 hour before serving.

As I was enjoying this treat, I began dreaming of all the wonderful ways to use this tropical concoction.  Most of them included alcohol; like mixing with champagne.  But, it's hard to beat the pure pleasure of eating it just the way it is.

Mango-Lime Ice (Nieve de Mango con Limón)
Serves 6 to 8
From Rick Bayless's Mexican Kitchen


Ingredients:
4 large (2-1/4 pound total) mangoes, peeled, fruit cut away from the pit (about 2 heaping cups)
Rind of 1 orange (colored zest only)
1-1/4 cups sugar
1/3 cup fresh lime juice
1 cup water

Mise en place:

• measure your sugar
• measure your water
• juice your limes
• peel rind from orange and chop fine
• cut fruit away from the pit on your mangoes & coarsely chop

Method:
In a food processor, combine the mangoes, orange zest, sugar, lime juice and 1 cup of water.  Process to a smooth puree, then press through a strainer into a stainless steel bowl or 9 x 9 inch pan.  Freeze until the mixture is firm 2 inches in from the sides, about 2 hours.  Whip with an immersion blender or scrape into a food processor and process until slush.  Repeat the freezing and beating 2 more times, then freeze at least 1 hour before serving.

Rick suggests that it is best to eat the ice within a day, because it will become progressively more icy.  If the finished ice has been in the freezer for several hours, soften it in the refrigerator for half an hour before serving.

I'm sharing this recipe at IHCC

Pesche al vino bianco

Pink was the theme this week at I Heart Cooking Clubs.  Out of the two Tessa Kiros books I own, I struggled with what to make that was pink. 

I settled on Peaches in white wine from Tessa's Twelve cookbook, with the hopes that the white wine would take on a pinkish color from the peaches.  Didn't happen.

Failing didn't get me down once I tasted this, in Tessa's words, "...very simple, refreshing dessert..".  I will be bringing this one back in the hot days of summer.

 All you do with this recipe is place peeled peaches (or nectarines) in a bowl with castor sugar and let macerate in the refrigerator.

After about an hour, pour in your white wine and put back in the refrigerator to chill.

Pesche al vino bianco - Peaches in White Wine

Ingredients:

8 medium sized, ripe, firm peaches, peeled

10-1/2 ounces castor (superfine) sugar

2 cups chilled white wine (I used a Pinot Grigio)

Mise en Place:

• Peel peaches and slice
• measure out sugar and wine

Method:

If you can halve the peaches and remove the stone without squashing the peaches before slicing them, then do so (best to use freestone peaches for this).  If the peaches are a little soft, cut thick slices toward the stone, then cut those slices away from the stone.  Put the slices into a bowl and sprinkle with the sugar.  Cover and leave in the fridge to macerate for at least an hour or so.

Add the wine, gently toss the peaches and return to the fridge for another 15 minutes before eating the peaches and drinking the remaining wine.

I'm sharing this over at IHCC