"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Tuesday, May 10, 2011

Mango Banana Tango

If you've any passion at all for a ripe MANGO, this is one to try. And so simple.

You don't even need an ice cream maker.

Pop 4 ripe (that means FRECKLED SKIN, folks, no greenies here) bananas into the freezer. I usually peel and cut them up first. Some folks freeze with skin on. Run them under some water to defrost the skin, they peel fairly easily then.

Likewise, with a couple of ripe mangos - peeled and cut into chunks, and into the freezer. You want about 2 cups of mango. Or fetch some from the frozen food department at your market.

Question of the day: how can you tell if a mango is ripe? IT WEEPS for you! Truly. Look at the stem end. If you don't see some shiny sticky nectar marks around the stem, sometimes even running down the side, it ain't ripe!

ANYWAY. Back to ice cream. Oh yes, we're making ice cream.

When the fruit is frozen, put it all in your food processor with the S-blade. Blitz until it turns into a frozen ice cream confection. You may have to push it down a few times.

Purty stuff, eh? I borrowed the photos, not to mention the recipe, from one of my fav blogs, .

Those are marigold petals. Yep, you can eat marigolds. Some are tastier than others. Or just use them for garnish to prettify a dish. Won't poison you, and sooo easy!

OK. Thhhhhats all, folks. Go forth and gather you some RIPE bananas and mangos.