Ice cream, yum! The perfect way to cool down on a hot day. I reckon this fruity mango ice cream is deserving of a spot as a firm favourite within your summer recipe repertoire. If not for taste, then simplicity!
The base is made up of frozen mango which, when blended with a few good splashes of coconut milk or dollops of coconut yoghurt, produces an ice cream that is lovely and creamy, yet fruity and light – an oxymoron of a dessert.
With its pure fruit and coconut base, it’s a goodie for those who have intolerance’s to dairy, but still want that creamy mouth-feel; or who follow a vegan diet and don’t consume animal products.
Nutritious and Delicious
Aside from their delicious tropical flavour, mangoes are a rich source nutrients, especially beta-carotene, a plant-based pigment that’s responsible for the yellow-orange hue of the fruit.
Beta-carotene is a precursor to vitamin A. Within the body it’s cleverly converted to vitamin A, which is then used extensively to support health; whether for our immune system, in healthy skin and eyesight, or for its role as free-radical fighting antioxidant. Worth going back for an extra scoop?
Add to a food processor the frozen mango and coconut milk.
Blitz until a smooth creamy ice cream consistency has formed. You may need to scrap the sides of your blender down a few times with a spatula.
You can buy bags of frozen mango from your local supermarket freezer sectionStorage instructions Store leftovers in the freezer – defrost on the bench if the ice cream has been sitting in the freezer for a while before eating.