Meal of fortune

Mango ice cream with raspberry coulis

15 minutes + freezing
Easy

This recipe continues the colour theme - yellow for fortune and red for luck.

double cream 852ml (1 x 568ml carton and 1 x 284ml carton)
golden caster sugar 150g
mangoes 4 large, about 1kg, peeled, stoned and puréed in a blender (keep some slices for decoration)

RASPBERR Y COULI S
frozen raspberries 400g, defrosted
limes 3, juiced
icing sugar 6 tbsp

• Put the double cream in a pan with the caster sugar and heat gently until dissolved. Take off the heat, add the mango purée and give it a good stir. Leave to cool.
• Churn in an ice cream machine following the manufacturer's instructions. Alternatively, put in a plastic container, freeze for 2-3 hours then, using a fork or whisk, break up any ice crystals. Return to the freezer for a further 2 hours, break up the ice again, then refreeze until solid. Just before serving transfer to the fridge to soften a little.
• To make the raspberry coulis, put the raspberries (keep a few back for decoration), lime juice and the icing sugar in a pan over a low heat. Using the back of the fork, press the raspberries to break them down. Once the raspberries are broken down, stir well and make sure the sugar has dissolved. Either sieve to get a smooth sauce or leave the pips in. Chill until needed.
• Serve the ice cream in tall martini glasses, top with mango slices and raspberries and trickle the raspberry coulis generously all over. Serves 8

Brilliant wine matches
Celebrations mean bubbles and the vivid flavours of the menu demand the richness of a sparkling rosé. Red is an auspicious colour in China, so deeply coloured rosés make a great choice. The bright acidity of sparkling wine balances the underlying sweetness of the food.

For Champagne, pick Taittinger's Brut Prestige Rosé NV (Majestic, Oddbins, Tesco, Threshers from £32.99), which has just the ripe cherry fruit for the chilli and soy. Top of the New World sparkling wines are the Aussie Jacob's Creek Sparkling Rosé NV (widely available from £7.99) and Lindauer Rosé NV from NZ (widely available from £7.49). With the ice cream try Pink!, a fun new berry-ish Aussie fizz with an edge of sweetness (Asda, £6.98).