Mangos seem to be extra abundant this summer and I have been leaving my local fruit store with the marked down mangos just about every visit. I love chopping them up and freezing to use later as they have so much more flavour when they’re really ripe. This ice cream has some really delicious tropical flavours, requires only a handful of ingredients and has just the right amount of kick due to the salt. Summer in every lick!
2 cups Mango Puree (about 2 large extra ripe mangos whizzed up)
1 cup Coconut Milk
1/4 cup Maple Syrup
A generous sprinkle of Sea Salt Flakes
Toasted Coconut and some Waffle Cones to serve
Combine all ingredients in a bowl and give a good mix through. Cover in cling wrap and refrigerate for an hour. Transfer to the bowl of an ice cream maker and follow makers instructions until at an ice creamy consistency.
This ice cream is best served straight away, without further freezing. The lack of sugar means that it freezes really hard so if you do have some left over and want to freeze for later, make sure you leave it out for a good 20 minutes or so to thaw out.