Thai Mango & Lime Coconut Ice Cream

Ingredients

• 500 g mango, cubed and frozen (3 - 4 fresh, or use frozen or tinned)
• 400 ml Valcom premium coconut cream
• 1 Tbl Spn rice malt syrup (or maple syrup or honey) – adjust to taste
• 1 Tbl Spn lime juice – adjust to taste

Method

1. Wash and peel the ripe mangoes and use a knife to cut the flesh away from the seed. Cut fresh or tinned mango into chunky cubes and place into a container in the freezer until frozen completely. (If using pre-frozen, skip this step).
2. Add the coconut cream to the blender, with your sweetener of choice and lime juice. Add the frozen mango and blend on highest speed (use the pulse function), using a spatula to push down the sides if the mixture becomes stuck. Blend until smooth and creamy. Adjust the sweet and sour flavours to taste, depending on the ripeness of the mangoes used.
3. Serve right out of the blender as a soft-serve style ice cream or place into a wide container, cover and freeze for at least 1 hour, or overnight.
4. NotesDon’t over blend or the mixture may begin to melt. For an indulgent adult dessert, add a dash of Malibu liqueur before blending.If freezing overnight, remove it from the freezer 5-10 minutes before serving to soften slightly and make scooping easier.Serve with fresh fruit or mango puree, coconut flakes or crushed nuts.

Product used in recipe

• Valcom - Coconut Cream