As mango season arrives on Likoma Island, we meet the new Head Chef at Kaya Mawa and he shares his summer-ready Mango Ice Cream recipe.
Kaya Mawa has welcomed the arrival of mango season on Likoma Island this month. Across the island, the trees have been full to bursting point and, throughout the month, a plentiful bounty of fresh, juicy mangos has fallen to earth, coating the ground everywhere.
The chefs at Kaya have been waiting patiently for the mangos to ripen over the last few months so they can begin producing a whole range of mango-based culinary delights. Since the trees started to drop a few weeks ago, Kaya’s chefs have been busy cooking up an array of delicious treats, from mango chutneys and sauces, to ice creams and sorbets.
The arrival of the mango season also provides the perfect opportunity to properly introduce Malawi Waves readers to Cephas Guda, Kaya’s talented new Head Chef, who has recently joined the lodge. Cephas arrived at Kaya after a six-year stint as Head Chef at Latitude 13 in Lilongwe. During his 11-year career, he accumulated an in-depth knowledge of global cuisine; think Thailand, Mexico, Mediterranean and African countries like Zimbabwe and Zambia.
Cephas hails from Monkey Bay in Malawi but his great-grandparents have their roots on Likoma, so island life is very much in his DNA. His love of food began at an early age, when he used to cook for his 13 brothers and sisters, experimenting with garnishes made from tomatoes and pumpkin leaves which grew in the family garden. His passion blossomed from there and now he delights Kaya’s guests every day with his special brand of fusion fine dining, utilising the ingredients grown on site in Kaya’s lodge garden.
Cephas: “My passion for cooking has been with me since I was a boy, so to now have the chance to cook at Kaya on Likoma where my great-grandparents were born, is very special for me. It’s been a great season in the kitchen and I’ve enjoyed getting to know the whole team. We’re creating such beautiful food together, and I am already thinking about what we can do next year to make things even better. As it’s mango season, I wanted to give you one of my favourite mango recipes we’re using at Kaya right now, my method for making mango ice cream. I hope you like it and that I’ll have the chance to cook for you on Likoma soon.”
Mango Ice Cream
Prep Time: 20 mins
Total Time: 3 hours 20 mins
Freeze a freezer bowl 24 hours prior to making ice cream. Wrap in a plastic bag so the bowl stays clean.
Put one mango, ¼ cup sugar, and lemon juice into a blender and puree until texture is smooth. Set aside.
In a large bowl, combine heavy whipping cream, milk, and ½ cup sugar, then stir until the sugar is dissolved.
Mix in the pureed mango.
Cover and chill the mixture in the fridge for at least one hour. Then, move the mixture to the freezer for one hour.
Turn on your ice cream maker. When the freezer bowl begins to turn, pour the mixture through the ingredient spout.
If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for 3 or more hours before serving.
Cephas: “My initial end result was similar to the texture of frozen yogurt but when I froze the mixture for another few hours, the consistency was perfect!”
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