Nothing beats a well tested homemade recipe, and nothing sure beats the sweet offerings of summer fruits this time of year. One of Lorna’s favourite fruits to nourish on is the almighty mango (by the way, have you seen how to cut your next one?) and one of her favourite ways to eat it is by making creamy dairy free ice cream. Forget all you know about the regular kind, there’s a whole balance of beautiful flavours here that will cause you to fall in love with your blender and never buy store bought again. From Lorna’s kitchen to you… happy homemade nourishing!
Lorna’s Homemade Mango Ice cream
You will need:
- 1 mango
- 1 banana
- 2 tablespoons honey
- 2 egg yolks
- 300ml coconut cream
- Pinch salt
- 1 teaspoon vanilla
- 2 tablespoons macadamias
Let’s make it:
- Whisk egg yolks and honey in a heatproof bowl over a medium saucepan of simmering water; and continue whisking for 3 minutes until doubled in size.
- Remove bowl from heat and pour into blender with all remaining
- ingredients and blitz 30 seconds. Pour mixture into lined loaf pan and freeze.
- Stirring with fork every hour for 4 hours. Freeze overnight. When ready allow ice cream to thaw 10 minutes and stir well, then serve with fresh mango.