Mango Ice Cream

Mango Ice Cream

Since getting rid of my ice cream maker, my fave way to make guilt-free ice cream is to freeze some really ripe fruit in chunks and whizz in the food processor with a little cream. So creamy and so easy! It makes a more ‘soft serve’ consistency so if you prefer firmer, just pop back in the freezer for a few hours to harden before you eat.

2 small mangoes OR frozen mango
4 tablespoons cream

1. If using fresh mango, peel and chop mango into large chunks. Place in a ziplock bag in a single layer and freeze until solid. At least 6 hours or longer.

2. Get mango out of the freezer about 10 mins before you’re ready to eat.

3. Place mango and cream in the food processor and process until you have a lovely soft serve ice cream. It might take a while to get going so be patient.

Variations

different fruit – lovely with berries, bananas, pineapple, apricots, cherries or peaches.

dairy-free / paleo – replace cream with coconut milk, nut milk or water.

short on time – just serve the ripe fruit with cream.

no food processor? – you really need one here…. just serve the fresh fruit with cream instead.

Waste Avoidance Strategy

mangoes – peel and chop them and then freeze them in a ziplock bag.

cream – freeze it or use for another meal.

Problem Solving Guide

too soft – pop back in the freezer to firm up.

not coming together – keep whizzing! Adding a little more cream can help speed up the process.

Serving Suggestions

Lovely in little bowls on its own. Or try mixing with other flavours.

Prepare Ahead

You can freeze the mango months in advance. The ice cream is best when freshly made. You can make it a few hours ahead and keep in the freezer but longer than that and it will start to go icy – but still edible!

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