A restaurant quality dessert using only 6 ingredients. And relatively quick and easy to make too!
Despite it turning cold and wet in Sydney, and it actually being Autumn, I am trying my best to hang on to Summer. Especially since the organic mangoes are fabulous right now and reasonably priced. I’ve been eating them for breakfast and putting them in my salads for lunch, they are just so delicious. I had a few left over that were going a bit soft so I decided to have a go at making a really simple, easy ice cream with them – and it worked!
I used these ice moulds that my husband got for his birthday – aren’t they fun! If you don’t have moulds, you can use an ice-cream scoop or a couple of spoons to shape the frozen mango mix
Just whip up your mango in a blender with a little coconut milk for a bit of creaminess. Freeze, then return to the blender when frozen and whip again as this stops the mix from going really icy…
Return to the freezer in the moulds or in a bowl. If frozen in a bowl, use spoons to make into ball shapes. Roll in toasted coconut and serve with your raspberry ‘smear’!
A great dessert idea for anyone entertaining over Easter 🙂
- 2 cups (480 grams) diced fresh mango
- ¼ cup coconut milk
- 2 teaspoons vanilla bean paste
- ½ cup toasted coconut flakes
- 1 cup frozen or fresh raspberries, plus extra fresh raspberries to serve
- 2 tablespoons maple syrup
- Place mango, coconut milk and 1 teaspoon of the vanilla bean paste in food processor and puree until smooth
- Pour the mixture into a bowl and place in the freezer for 2-3 hours or until frozen
- Roughly chop up the frozen mango mix, add to the food processor and puree again
- Transfer to ice cream moulds and freeze until firm
- Meanwhile, toast coconut flakes either in the oven or in a frypan
- Place raspberries and maple syrup in food processor and puree until smooth
- To serve, carefully remove mango ice-cream from moulds and roll in toasted coconut
- 'Smear' some raspberry sauce on the serving plate, top with fresh raspberries and place the mango and coconut ice-cream ball on the other end