Recipe - Habmango Ice Cream

1 Container HaagenDaaz
vanilla ice cream
1 Very ripe mango
1 Hab (no seeds!)

This weekend I got my first fresh habs from Sainsburys. Surprisingly
enough they were grown in Jamaica so doesn't that make them scotch
bonnets? Funnily enough, the flesh is very mild and sweet however, the
placenta and the seeds are of neutorn bomb intensity but, like preparing
Fugu, if you were to trim carefully, one could make some acceptable
rellenos out of them providing one carefully sculpted out the seeds &
placenta without 'contaminating' the flesh. I know, it seems a waste to use
a hab in this way, but some of us are just too wimpy to take the full force
of the chile. So I realised early on in my chile appreciation days that
the chance of coordinating fresh habs and a ripe mango were slim. All
mangos are sold underipe mainly, and habs are very thin on the ground here
in the UK But this time it happened and I picked up a very ripe and
fragrant mango which coincided well with the habs I found.

I used a tub of HaagenDaaz vanilla, mixed the mango and one hab (no
seeds!) with it refroze and produced probably the most interesting ice
cream I have ever tasted (except for the unroasted coffee bean ice cream I
tried once). I really recommend this recipe it is quite a gustatory
experience talk about mixed messages!

Posted to CHILEHEADS DIGEST V3 #163

Date: Tue, 19 Nov 96 8:58:09 GMT

From: dharris@edltc11.ericsson.se (DAVE HARRIS)