Mango ice-cream with pistachio bread

Mango ice-cream with pistachio bread

Mango ice-cream
  2 large ripe mangoes
¾ cup caster sugar
1 cup pouring cream

Pistachio bread
3 egg whites
½ cup caster sugar
100g pistachio kernels
¾ cup plain flour, sifted

For ice-cream, peel mangoes and cut flesh away from seed. Puree flesh in a food processor or blender until smooth. Remove to a saucepan and add sugar. Stir over very low heat until sugar is dissolved then remove from heat and cool. Stir in cream and place mixture in an ice-cream machine and churn according to manufacturer’s instructions. Alternatively place mixture in a metal tray and freeze until ice forms around the sides of the container. Remove and stir with a fork to break up crystals and return to freezer. Repeat when crystals form again then freeze until firm.

Pre-heat oven to 180C.
For pistachio bread, whisk egg whites until soft peaks form then gradually whisk in sugar a tablespoon at a time until sugar dissolves. Fold in pistachios and plain flour and spoon mixture into a greased and paper lined bar tin (9x22cm) and bake for 40-45 minutes until pale golden and firm. Cool on a cake rack for about 1 1/2 hours then slice very thinly with a serrated knife. Place slices in a single layer on a baking tray and bake at 120C.for about 20 minutes until dry and crisp
Cool and store in an airtight container.