Taiwanese Mango Shaved Ice

Ingredients

• 500ml whole milk
• 100ml double cream
• 70g caster sugar
• 1 ripe mango, for the ice base
• 1/4 tsp fine salt
• 1 ripe mango, for the sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 tbsp water
• 3 ripe mangoes, for topping
• 4 tbsp sweetened condensed milk
• 4 small scoops mango sorbet

Before you cook

• Peel and dice all five mangoes, keeping the portions for the ice base, the sauce and the topping separate.
• Chill four serving bowls in the freezer.
• Set out a shallow freezer-safe container or ice cube trays.

Steps

1. Blend the milk, cream, caster sugar, salt and the first diced mango until completely smooth.
2. Pour the mixture into your container or trays and freeze it for at least eight hours, or overnight.
3. Blend the second mango with the honey, lime juice and water to a loose sauce.
4. Chill the sauce in the fridge until you are ready to serve.
5. Take the frozen milk block out and let it stand at room temperature for three minutes so the surface softens slightly.
6. Shave the block into fine ribbons with a shaved ice machine, or blitz the frozen cubes in a blender in short pulses until fluffy.
7. Pile the shaved ice high in the chilled bowls, working fast so it does not slump.
8. Cover each mound with the diced mango reserved for topping.
9. Spoon the mango sauce over the fruit.
10. Add a scoop of mango sorbet to each bowl.
11. Zigzag condensed milk over the top and serve immediately with long spoons.