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'll peel fairly easily.
Likewise, with a couple of ripe mangos - peeled, 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, http://rawon10.blogspot.com/ .
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.
I'm learning about mangos because after putting them in my salsa last year they are now a staple. I had to go on line to learn how to cut the darn things up! Happy to hear the secret of picking them. But there is a "too far" point, where the fruit got mushy and weird and smelled funny. Do you keep them in the fridge when ripe? I didn't, and wondered if I should have. Been a busy last weeks of school; looking forward to catching up on all kinds of things, your blog included. :)
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