h, I do like to be beside the seaside! How true this is. I’ve lived in the UK for a long time but, for me, the joy of going to the seaside will always be about sitting on the beach, beside the sea, rather than having to get in the actual water: you can take the boy out of the Mediterranean, and all that. Being beside the seaside, though, still whets the appetite for certain seaside classics: ice-cream sandwiches, battered cod, curry sauce, fried doughnuts. Oh yes! I do like to be beside the sea!
No-churn mango ice-cream sandwiches with pistachios (pictured above)
Once assembled, these ice-cream sandwiches freeze well. Just make sure they’re wrapped individually, ideally in reusable kitchen wrap or in baking paper. Don’t throw away the brioche crusts: cut them into small pieces, toss in melted butter, then baked until golden and toss in cinnamon and sugar for a very sweet treat.Prep 15 min
Cook 15 min
Freeze 3½ hr
Makes 12
850g tinned alphonso mango pulp – I use the East End brand
150ml condensed milk
5 limes, 2 juiced, to get 2½ tbsp
1 tsp vanilla bean paste
Flaked sea salt
200ml double cream
12 slices pre-sliced brioche, crusts removed and saved for another use (see recipe introduction), each cut into two equal rectangles
100g pistachios, toasted and roughly chopped
Line a 22cm x 30cm rectangular tin with baking paper or a silicone mat.
In a large bowl, mix the mango pulp, condensed milk, lime juice, vanilla bean paste and a half-teaspoon of flaked salt, until well combined.
