Quick Mango-Coconut Vegan Ice Cream
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Preparation Time:5 minutes | Cooking Time | Freezable?: Yes
- 150g/5½ oz frozen mango chunks
- 1 small tin (17om/around 3½ fl oz of coconut milk – either reduced fat or regular coconut milk, both work well)
- I tbsp icing sugar
- squeeze of lemon juice
- a few fresh mint leaves
- optional coconut flakes to sprinkle over the top
Recipe adapted from SOLO FOOD – 72 recipes for you alone by Janneke Vreugdenhil
Looking to try your hand at home made ice cream with a difference? Magic this up in less than 5 minutes with a packet of frozen fruit. Whether it’s mango, raspberries, blueberries or blackberries, this recipe works really well with just about any frozen fruit.
- Put the frozen mango into the bowl of your blender or food processor along with the coconut milk, mint leaves, icing sugar and a squeeze of lime juice.
- Process until the mixture is smooth and creamy, taste and add the amount of icing sugar needed to suit your own taste.
- Pour mixture into a freezer-friendly container and chill until firm and ‘scoopable’.
- Put the ice cream in a bowl and dig in whilst its cold.
Enjoy!
Why not freeze your own mango. Slice or cube a fresh mango, spread over a baking sheet or something similar lined with parchment or greaseproof paper, cover with clingfilm and place in the freezer until its frozen solid. Once ready store it in a freezer container or freezer bag and pop it back into the freezer until you need it.
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