Niki’s Mango and Redcurrant Ice Cream

2016, Healthy, International, Summer, Sweet

mangoredcurrant

Howdy everyone!

Let’s carry on embracing summer with my easy mango and redcurrant ice cream. You only need a handful ingredients and no ice cream maker is needed. Redcurrants are super good for you, they help in the production of red blood cells whilst mangoes help with maintaining good eye health and feeding the good bacteria in your gut. I love this ice cream because coconut milk stars as the base with a couple of ripe bananas. Thus, this chilled dessert is best eaten in the evenings on workout days. You’ll love the first fruity hit of the mango and then the light hint of creamy coconut at the end. It couldn’t be simpler, read on to find out how to make this yummy ice cream…

All you need to make 1 generous tub (to serve 6-8) is:

Prep time: 5 minutes

Total freezing time: 4 hours minimum or overnight

Ingredients:

1 ripe organic mango, peeled and stoned

100g of organic redcurrants, for topping at the end

1 tin of organic coconut milk

2 tablespoons of maple syrup

2 ripe organic bananas

4 tablespoons of water (at room temperature)

 

For you mango and redcurrant sauce:

½ ripe organic mango, peeled and stoned

2 tablespoons of water

2 tablespoons of xylitol

 

300 of organic redcurrants washed and ready to go

2 tablespoons of water

2 tablespoons of xylitol

 

From your kitchen:

 

1 small saucepan

1 wooden spoon

A few teaspoons and tablespoons

A blender

A silicone spatula

1 silicone tub

A knife

A vegetable peeler

A sieve

A small bowl

 

Method:

Step 1:

In your blender add in your coconut milk, water, maple syrup, bananas and mango all at once. Pulse for a few times until the desired smoothness is just right for you. I personally like little bits of fresh mango flesh in my ice cream to show so I only pulse a few times, this is totally up to you though!

Step 2:

Pour your delicious mango ice cream mixture into your silicone tub or mould and place into your freezer for at least 4 hours or even overnight.

Step 3:

To make your mango and redcurrant sauces for the topping of your ice cream you simply need to heat your small saucepan up and add in your chosen fruit first. Add in your xylitol and water and pop the lid on, cook the sauce down for 3-5 minutes or until the sauce has thickened. I like to pass my redcurrant sauce through a fine sieve so the seeds don’t pass through but again this is your own preference. Chill in the fridge until you are ready to serve your mango ice cream. Simple!

I absolutely adore this fun and fuss free ice cream even more as you can be so versatile with it too. Blackberries, blackcurrants, pomegranates and raspberries work very well in this dish too if you can’t get a hold of redcurrants. I like to serve my mango ice cream as an open bar for my friends and family to help themselves, it’s interesting to see the different combinations they come up with! My creation includes plenty of redcurrant sauce and chopped up mango pieces…oh and some fresh mint too.

Happy Baking!

 

Niki

Recipe Creator

 

https://draxe.com/mango-nutrition/

https://draxe.com/coconut-milk-nutrition/

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