Mango – mint ice cream
Ingredients
- 500 g mango flesh, chopped (or puree)
- 400 ml coconut milk (unsweetened)
- spritz of lemon juice
- 4 tbsp runny honey
- handful fresh mint leaves, shredded
Method
- Mix 3 tbsp runny honey and mint leaves, blend to a puree, set aside.
- In a bowl, mix mango, coconut milk, lemon juice and honey. Blend to a smooth consistency. Transfer to a shallow freezer-proof container, cover and place in the freezer for about 30 minutes; fill the container only ¾. Remove from freezer, top with the mint/honey mixture. Stir carefully with a fork so that the top of the mango puree and the mint/honey mixture give a marbled mix as the top layer. Cover and freeze for several hours (or overnight). Remove from the freezer about 20 minutes before serving.