A little while ago I made roasted mango. I had leftovers so I decided to freeze the leftovers. I thought about putting the frozen mango on my breakfast or in smoothies. Then I decided to make ice cream with it. Now I have a gluten and dairy intolerance I don’t often buy ice cream from the supermarket. Instead for the past 5 years I’ve been making my own. The roasted mango made a very tasty ice cream. I loved it and I hope you will too.
What’s your favourite ice cream flavour? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Tablespoon
- Teaspoon
- Blender
- Ice cream scoop
Ingredients
- Fresh mango x 2
- Coconut oil x 2 tbsps
- Ground sweet cinnamon x 2 tsps
- Coconut cream x 100mls
Method
- Preheat the oven to 180°C or gas mark 5.
- While the oven preheats place a baking tray in at the same time.
- Place the mango on a sturdy cutting board.
- Using your non-dominant hand, stand the mango up on a cutting board.
- You will be cutting the mango downwards from the top of it.
- The fattest two edges of the mango are called the “cheeks.”
- When cutting the mango, you want to preserve as much of the cheeks as possible.
- There is a stone in the middle of the mango so you will end up with three pieces.
- Use the knife to make lengthwise and crosswise cuts in the cheeks.
- Press the back side of the mango cheek up so the flesh pokes out.
- The mango segments will stick out, almost like a hedgehog’s back, which is why this is called the “hedgehog method.”
- Cut around the pit with a small paring knife.
- Lay the slice with the pit flat on the cutting board, then trim around the pit with the paring knife.
- Trim the flesh off the pit.
- Once the oven has preheated remove the baking tray.
- Add in the coconut oil and ground sweet cinnamon.
- While the coconut oil melts mix in the ground sweet cinnamon.
- Spread the mixture across the base of the baking tray as evenly as possible.
- Place the mango cheeks flesh side down and rub them in the bottom of the tray.
- Add in any of the remaining mango and toss in the oil.
- Put the baking tray in to the oven for 25 – 30 minutes or until the mango starts to turn golden around the edges.
- Once the mango has cooked remove from the oven and leave to cool.
- Carefully remove the flesh of the mango from the skin.
- Place the mango pieces separately onto a baking tray and put the tray into the freezer.
- Freeze for up to six hours or preferably overnight.
- Remove and leave for 10 minutes.
- Put the frozen mango into the blender cup and add the coconut cream.
- You can add in a little maple syrup to make it sweeter.
- Blender these ingredients together until smooth.
- Scoop from the blender into a bowl or a cornet and add toppings of your choice.
- Then serve and enjoy.
Roasted Mango Ice Cream was so tasty. It was easy to prepare and cook. However it was slightly time consuming but the efforts were worth the results. It was a yummy dessert. You could freeze the ice cream if you have any leftovers. Be aware that it will have more ice in it. Personally I think this dish is best served fresh. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 