Mangos are one of life’s great gifts. They are the epitome of summer and remind me so happily of when I was a kid and I was treated to a whole mango all to myself – I would devour it straight off the pip, dripping juice and all (of course, I was confined to garden by my parents for this activity).
My obsession with mangos has not diminished over time, so naturally, my summer now involves concocting endless mango-inspired desserts, making the most of the abundance of these gems at the markets. The latest creation – a mango ice cream that is oh-so-yum and yet (coincidentally) sugar-free, vegan and paleo – has to be one of the simplest summer treats, and yet most satisfying in all its mango glory.
Just 3 simple ingredients and not even an ice cream machine required (I’ll admit… the consistency might be a little better with one, but it’s definitely not a must-have).
- 2 large mangos
- 400g coconut milk
- 2 Tbsp maple syrup (optional)
- Cube the mango flesh and place in the freezer for at least 4 hours
- Place the frozen mango into a food processor with the coconut milk and blitz until smooth
- Add in the maple syrup and mix well
- Pass through a sieve to get a smoother texture and place in a freezer-safe container
- Allow to set for at least 8 hours (or overnight) – depending on your freezer, it may set quite hard (I just switched it to the fridge an hour or two before serving to get to the right texture)