Summer brings a lot of happiness, but top it off with a ripe mango and you have yourself the perfect duo. This recipe (if you can even call it a recipe since it’s just that simple) came about when a box of slightly ripe mangoes was found in Harris Farm for $4! it would have been rude not to buy them!
If you don’t have any ripe mangoes at the moment, you can absolutely use pre-frozen mangoes from the store, but I find cutting up your own ripe ones and freezing them brings a sweeter and more robust flavour.
This recipe Dairy free, Paleo, low sugar, gluten free & soy free
I N G R E D I E N T S
2 ripe mangoes
1 can organic coconut cream
1 splash of maple syrup (you can leave this out if your prefer, though it slightly enhances the natural mango flavours)
The day/morning before:
1. carefully cut the mango, remove skin and seed and cut flesh into cubes.
2. place into a container and into the freezer
1. In a food processor, add the frozen chopped mango, coconut cream and maple syrup if using. turn on the machine and process until it is the desired texture. you can have it now, as is or for more ‘scoopable’ icecream, place into a container and back into the freezer for a few hours.
2. Once hard, scoop out icecream and enjoy!