I would never forget the cool refreshing shake in La Boqueria market. Silky coconut milk with fresh and sweet taste of juicy mango. These two match incomparably.
I was never a big ice cream fan, hadn’t tried for years but I was curious if I can make it at home, how long it takes and all in all – is it worth it?
Cold milk, white sugar, cream – none of these seem appetizing. I remember that the specific structure of ice cream which allows it to form such great shapes is the high amount of either sweet or fat. They don’t allow water to freeze in a solid block but rather forms a creamy crystalized texture.
Well, there was no way I used tons of sugar and butter. Nature gave us natural products rich in fats and others with a strong sweet flavour. In return we have to find, combine and recreate them.
Coconut milk is a perfect base for vegan ice cream because it’s sweet and fatty in the same time. You can add raspberries, blueberries, lime, lavender – anything you wish! My favourite, as made clear, is mango. It turned into an incredibly light and fresh tropical ice cream, a lovely finish of a summer dinner or party with friends. It is very easy to digest and prepare, only 3 ingredients!
Tropical coconut mango ince cream
400 ml full fat coconut milk
1 ripe mango
1/3 cup raw honey
Cool milk in the fridge for several hours. Pour it in a bowl and mix with the honey. Add finely chopped mango, stir and put in the freezer.
Stir well in every hour for about 4 hours until it gets crispy and ready to serve. Enjoy in a melon bowl, sprinkled with coconut crisps and waffles.