Mango Coconut Ice Cream Balls
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Total time:
Serves: 4
- 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
- Enjoy
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/03/23/mango-coconut-ice-cream-balls/
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