Gujaratis tend to eat the sweet element of a meal alongside the main course. When I was growing up, my mum would serve guests tinned mango pulp made slightly more interesting with the addition of lumps of Wall's vanilla ice cream. I never mastered the act of eating savoury food interspersed with sweet morsels. Relatives would question why I wasn't eating the sweet and my parents would laugh and say that I could only concentrate on one part of the meal at a time. I was (and still am) more of a sticky toffee pudding girl and I prefer my dessert to follow the main course.
I have been feeling slightly nostalgic recently and so I decided to revisit the mango pulp dessert using fresh mango. I have continued with the use of ice cream but I have added lime juice to cut through the sweetness of the fruit and recommend using an ice cream with high butterfat content. I serve this as a pre-dessert in shot glasses as it is a great palate cleanser before the main event - which is generally more traditionally British! Not only is it quick to prepare, you can make it several hours prior to serving. It is the perfect additional course for a dinner party.
Serves 4 as a pre-dessert
- 4 teaspoons good quality vanilla ice cream.
- 75 grams fresh mango - peeled, stoned and cut into large chunks
- 1/2 tablespoon lime juice
- Place a teaspoon of icecream into each shot glass. Leave to soften.
- Puree the mango and lime juice into a smooth consistency and then spoon over the icecream in the shot glasses.
- Refrigerate until you serve.
- Serve with straws cut to an appropriate length.