A few weeks ago, a dear friend and fabulous former boss came for dinner. And, being the fly-by-the-seat-of-your-pants type that I am, dessert was more of a foggy notion than a reality. I comandeered her to pick up a can of coconut milk on the way over. That is as about as much as I knew I was going to need.
Wow. Last minute genius, honestly. After laughing our guts out and stuffing our faces, finally it was time for dessert. I pulled out my blender. We dumped the can of light coconut milk in, with a package and a half of frozen mango cubes and a banana.
Light, fruity, and full of summer. It was like eating sweet sunshine.
So, in a pinch, give this one a shot. If you are going to freeze it before serving, I would suggest either letting it thaw for about 15-20 min before serving, or perhaps try adding agar agar to the mixture before freezing, so its more scoop-able. You can also serve it with a little Rhubarb Ginger Sauce. (um, cause I’m kinda obsessed with that sauce lately lol).
Mad Mango Ice Cream
- 1 1/2 packages of frozen cubed mango (about 6 cups chopped)
- 1 cup light coconut milk
- 1 frozen banana
- Put it all in a blender.
- Blend. Serve. Done. :D
Note: If you use agar agar, melt 1 tablespoon of the powder in 4 tablespoons of boiling water. Simmer for up to 5 min (until it dissolves). Heat the ice cream mixture until it is totally melted and above lukewarm (so, generously warm), add in the agar agar mixture. Blend to thoroughly combine, then pour into a container for freezing.