Ingredients
300 g frozen mango
250 g coconut cream, preferable Ånglamark, but oat cream works as well
1 tbsp yacun syrup, or maple syrup if your health tolerates it
1/2 tsp vanilla
Method
Mix all the ingredients thoroughly using a good blender or food processor. You can serve it directly when that’s done, but I’m not going to lie, it gets better if you use an ice cream maker.
Then just scoop the blend into the ice cream maker and let it run for about 10 minutes or until the texture is beautifully soft, yet firm. The only way to get it right is to watch it happening. Ice cream makers are pretty different so for some of them you might need to put the blend into the freezer until it’s frozen before you put it into the ice cream maker.
The ice cream keeps quite well in the freezer but it gets hard and you must take it out of the freezer at least 15 minutes before serving it. Or put it in the microwave for a minute or so.
A bit of granola and whipped coconut or oat cream make the dessert even better. And blueberries are the perfect pairing to the mango flavor.
This website and all its content is owned by Sigridur Petursdottir. The recipes on PurelySigga.com are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on PurelySigga.com
