Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Alphonso mangoes are in season for only six weeks or so – and it is the beginning of their season now. Highly perfumed and very sweet, their flesh is wonderfully orange. They are available from Middle Eastern shops and good greengrocers.
This recipe consists of no more than puréed mango with a drop or two of cream and sugar. It is best eaten on the day it is made. If you don't have an ice-cream maker, place it in a Tupperware bowl and put in the freezer. You will need to stir it every half-hour or so until it sets to prevent the final texture being too icy.
4 mangoes
75g/3oz caster sugar
A pinch of salt
The juice of half a lime
Slice diagonally down the sides of the stone of each mango, cut down to remove the small strips of flesh left by the stone and, using a teaspoon, scoop out the flesh and discard the skin.
Place in a food processor with the sugar and salt. Purée until smooth. Squeeze over the lime and purée briefly again. Pour into a bowl and stir in the cream. Place in an ice-cream maker and follow the maker's instructions.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments