After purchasing Maggie my beloved Thermomix, I thought that there was no room left in my life for any other appliances…. I was wrong (bizarre I know!). Since the temperatures have continued to soar and my house has turned into an oven, I realised what was missing from my life. This has now been rectified. I am now the proud owner of a pink cuisinart ice cream maker. I really wanted the red one but it was $40 more and that people, is a load of cr@p. So I have a pink one, she is nameless but I am open to suggestions please. If you don’t have one, you need one, immediately. Robin’s Kitchen $90, get it on Santa’s list stat.
This recipe is simple, clean, and freaking delicious. If you don’t like Mangos, you are probably a weirdo. So weirdos can substitute for fruit of your choice- bananas, peaches, strawberries, go wild.
2 lge mangos, chopped and peeled
1 cup coconut cream
2 cups natural yoghurt (use coconut milk yoghurt for Paleo/dairy free/vegan)
Maple syrup, stevia to taste OPTIONAL (I didn’t use any but if you want this sweeter you can)
1 cup toasted coconut
In a blender purée all ingredients except toasted coconut until smooth, once smooth, stir through toasted coconut. If you have an ice cream maker- pour this all in and let the magic happen. If you don’t, pour into a container, freeze for 3-4 hrs, scoop out & serve. You could also pour it into Popsicle moulds and make ice blocks.