This mango ice cream recipe is sweet, creamy, delicious and naturally vegan and gluten free. With just two ingredients, you're sure to love this frozen dessert.
Ingredients
- 500 g (1.1 lb) mango flesh (1 large)
- 200 g (7.1 oz) coconut milk
- Sprig mint
Equipment
- Freezer-safe tray
- Power blender or food processor
Instructions
Peel, stone and roughly chop the mango into each pieces, arrange on a tray and place in the freezer overnight, or until solid.
Drop the frozen mango pieces into power blender or food processor.
Add the coconut milk.
Blitz until smooth and ice cream-like. If it's a bit soft, place in the freezer for 30 minutes to firm up.
Serve with a sprig of mint.
If you want to achieve a dole whip look, simply transfer the mixture to a piping bag fitted with an open star nozzle and pipe in rising swirls.
Enjoy! And if. you fancy something a little different, try dusting with a pinch of chilli powder!
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Mango Ice Cream Recipe
Ingredients
- 500 g (1.1 lb) mango flesh (1 large)
- 200 g (7.1 oz) coconut milk
- Sprig mint
Equipment
- Freezer-safe tray
- Power blender or food processor
Instructions
- Peel, stone and roughly chop the mango into each pieces, arrange on a tray and place in the freezer overnight, or until solid.
- Drop the frozen mango pieces into power blender or food processor.
- Add the coconut milk.
- Blitz until smooth and ice cream-like. If it's a bit soft, place in the freezer for 30 minutes to firm up.
- Serve with a sprig of mint.
- If you want to achieve a dole whip look, simply transfer the mixture to a piping bag fitted with an open star nozzle and pipe in rising swirls.
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