Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Mango, Stem Ginger and Lime Ice Cream
This is such a gorgeous ice cream, studded with crystallised ginger and with a hint of lime bringing out the very best of the mango. As with the recipe for mango lassi, when ripe Indian or Pakistani mangoes aren’t in season, I urge you to make this ice cream with the readily available Alphonso or Kesar mango pulp in a tin (as they come in 850g tins, you can use up the remaining pulp for a lassi). Perfect to serve after dinner.
|tinned mango pulp from a tin|
|limes, zest and juice|
|medium free-range egg yolks|
|crystallised ginger, chopped|
From the book