Mango Nice Cream
/
Mango Nice Cream
Ingredient
3 medium ripe Kensington pride mangos
2 ripe bananas, peeled, sliced into 2cm rounds
2/3 cup coconut milk
Pinch sea salt flakes
1/3 cup shaved coconut flakes, toasted to serve
1 lime to serve
Method
Cut the cheeks away from the mango seed and remove the flesh from the skin.
Cut the mango flesh into 1-inch chunks and place onto a lined tray in a single layer along with the banana. Freeze until solid, around 5 hours or overnight.
Transfer the fruit to a food processor or high-speed blender. Add the salt and blitz for 30 seconds, or until the fruit is crumbly. Scrape down the sides with a spatula and blitz again. With the motor running, slowly pour in the coconut milk and continue to blend until smooth and creamy.
Serve immediately for soft serve, or transfer to a lidded container or loaf pan and freeze for a further 2 hours.
Top with lime zest and toasted coconut.
Recipe by Courtney Roulston
