Mango and jalapeño gelato with fizzy candied lime peel

Begin by preparing the mango and jalapeño purée. Remove the flesh from the mangoes and add it to a food processor along with the jalapeños. Blitz until the mango-jalapeño purée is smooth

Transfer the mango-jalapeño purée to a bowl and whisk in the cornflour

Bring the milk, cream, sugar and honey to a bare simmer over a medium-low heat, whisking to combine

Whisk the mango into the just-simmering milk, then cook out over a medium heat, making sure to stir continuously 

Once the mixture thickens enough to coat the back of a spoon, remove from the heat

Transfer the ice cream base to a bowl and add in the lime juice  

Cover with cling film and chill until cold

For the fizzy candied lime peel, first bring a pot of water to a simmer

Add the strips of lime to the water and simmer for a couple of minutes then remove and discard the water

Bring a fresh batch of water to the boil

Add the lime peel and simmer for another couple of minutes, then remove from the water

Discard the boiling water again, then add 300g caster sugar and the water to the pot. Cook over a medium-low heat, stirring regularly to dissolve the sugar, until the syrup is at a simmer

Add the lime peel to the syrup and cook for 10 minutes, then remove from the syrup and drain on a sheet of paper towel

Mix together the remaining 200g caster sugar and citric acid

Dust the candied lime peel in the sugar mix then transfer them to a clean plate and dry out for 10 minutes 

Churn the chilled mango base in an ice cream machine. If you have the option, use the ‘gelato’ setting which will churn the base at a slower rate and incorporate less air than the setting for standard ice cream

Serve the gelato topped with a pinch of the fizzy candied lime peel and some finely chopped red chillies for a bit of extra heat