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Mango and Orange Ice Cream

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Mango and Orange Ice Cream with Ginger Syrup and Duck Crackling

Recipe by Jennis Hayes

Wine match - Te Whare Ra Toru

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serves 2

Mango and Orange Ice Cream

1 mango, peeled, flesh removed form stone

¼ cup orange juice

1 vanilla bean, seeds scraped, pod discarded

1 tbsp caster sugar

1 cup cream

Ginger Syrup

3 very thin slices of peeled ginger

2 tbsp brown sugar

¼ cup water

Duck Crackling

Skin of 1 duck breast


1. To make the mango and orange ice cream, place the mango, orange juice, vanilla seeds and caster sugar in a blender and blend to a smooth puree. Stir in the cream, then transfer to an ice cream machine and churn until frozen. Transfer to a container and place in the freezer until ready to serve.

2. To make the ginger syrup, place all of the ingredients in a saucepan and bring to a simmer. Simmer until all the sugar has dissolved and the mixture has reached a syrupy consistency.

3. To make the duck crackling, rub the salt into the duck skin. Place in a dry frying pan over medium heat and allow the fat to render out. Increase the heat to high and allow to colour. Use a rolling pin to roll the skin flat and push out the fat. Drain the frying pan, then return the skin to the pan and cook until crisp. Once crisp, break into small pieces.

4. To serve, place a scoop of ice cream in a serving dish, drizzle over the ginger syrup and sprinkle with the duck crackling.   

This recipe is untested in the MasterChef NZ kitchen