Mango Ice Cream
Delight in the refreshing, healthy, and scrumptious flavours of homemade Mango Ice Cream.
Ingredients
- 440g frozen mango slices if using fresh mangoes, slice and feeze slightly
- 500ml coconut yogurt
- 250ml cream
- 1 packet of vanilla wafers or party cones of your choice
Instructions
- Slightly defrost the mango slices and puree them in a food processor. Set aside.
- Gently fold the pureed mango into the cream and yogurt mixture.
- Divide the wafers, prepare a flat surface dish lined with non-stick baking paper, spoon the mixture onto the wafers, spread the mixture, evenly and freeze for at least 8 hours.
- Remove from the freezer.
- Tip the dish over onto a flat surface, arrange the remaining wafer halves on top, and slice according to the wafer size.