Vegan Mango Ice-Cream

I love mangoes and I love ice-cream. However, we are allergic to American dairy! Although this recipe is not technically ice-cream, it is an excellent iced-dessert. If you want to use full-fat (whole) milk, please do so.

Because the mangoes I use are ultra-sweet, there’s no added sugar/sweetener required. There’s also no cream, and if you opt to use a milk-substitute it becomes Vegan. There’s simply the goodness of fruit and a splash of milk. If you use unsweetened soy/non-fat milk, there are 65 calories per 100 g (1/2 c) in this ice cream. Who said you can’t have your cake ice-cream and eat it?

This recipe is so versatile you can use any frozen fruit you desire – I often use the over-ripe bananas that I’ve peeled and frozen, just remember to omit the cardamom.


VEGAN MANGO ICE-CREAM
Makes around 500 g (2 1/2 cup)

Ingredients
340 g (12 oz) frozen mangoes (preferably Alphonso or sweet Honey/Champagne varieties)*
180 ml (¾ c) milk^
1 green cardamom pod, seeds removed and ground (optional)

^Use a milk alternative for the Vegan recipe, I like to use Organic Valley soy milk.
* If you are fortunate to live in a part of the World where Alphonso mangoes are abundant, you probably have the heart to skin, remove the stone, halve and freeze them. However, they are very rare in the US - there was a major ban of the import of Alphonso mangoes to the US for almost 20 years, with the lift only being a few years ago. There is no way in hell that I could get myself to freeze such a wonderful, juicy, delectable fruit when fresh. {I’m pretty sure that the Trader Joe’s frozen Mango Halves (imported from India) are Alphonsos. - $1.99 for a 12 oz bag}.

Method
1. Place all of the ingredients into a food processor. Blitz until the mixture is smooth, scraping down the bowl when necessary. This ice-cream is best enjoyed immediately. Enjoy!