Vanilla Ice Cream with Mango Coulis

I wanted to make Aussie Mess (aussie version of Eton mess) from the Masterchef cookbook but in the end only made the mango coulis from the recipe, because I wanted to use up some ripened mangoes that I have. Coulis (a french word pronounced koo-lee without the s) is basically made by pureeing the mango flesh.

Thinking that I have an extra box of vanilla ice cream in my freezer, I thought I will bring the coulis and ice cream to church to share it as an arvo tea. It was such a hit! The mango coulis also came in well with the random trifle that Steppi made just because she wanted to use up ingredients in her fridge, post Christmas and New Year.

Here is the simple recipe:

Puree the flesh of 3 ripe mangoes. Bring it to simmer in a saucepan. Cook over med-low heat until it is reduced  by half. If fruit is not particularly sweet, you may like to ad a little sugar. Allow to cool. Scoop it over ice cream :)

You can also make raspberry, strawberry coulis with the same method. But you will have to put it through a sieve to remove the seeds. Easy and versatile, isn't it?