Mango Ice Cream

m5. Mango Ice Cream

Mango Ice Cream

Since getting rid of my ice cream maker, my fave way to make guilt-free ice cream is to freeze some really ripe fruit in chunks and whizz in the food processor with a little cream. So creamy and so easy! It makes a more ‘soft serve’ consistency so if you prefer firmer, just pop back in the freezer for a few hours to harden before you eat.

enough for: 2
takes: 6 hours freezing + 10 minutes

2 small mangoes
4 tablespoons cream

1. Peel and chop mango into large chunks. Place in a ziplock bag in a single layer and freeze until solid. At least 6 hours or longer.

2. Get mango out of the freezer about 10 mins before whizzing.

3. Place mango and cream in the food processor and whizz until you have a lovely soft serve ice cream. It might take a while to get going so be patient.

Variations

different fruit – lovely with berries, bananas, pineapple, apricots or peaches.

dairy-free / paleo – replace cream with coconut milk, nut milk or water.

short on time – just serve the ripe fruit with cream.

no food processor? – you really need one here…. just serve the fresh fruit with cream instead.

Waste Avoidance Strategy

mangoes – peel and chop them and then freeze them in a ziplock bag.

cream – freeze it or use for another meal.

Problem Solving Guide

too soft – pop back in the freezer to firm up.

not coming together – keep whizzing! Adding a little more cream can help speed up the process.

Serving Suggestions

Lovely in little bowls on its own. Or try mixing with other flavours.

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