Mango cardamom ice “cream”
vegan mango cardamom ice cream
vegan mango cardamom ice “cream”
Ingredients:
3 lbs very ripe whole mangos, preferably the smaller yellow Ataulfo aka Champagne mangos (around 5 of them)
1/4 cup sugar — more or less to taste
juice of 1/2 lime
1/4 teaspoon ground cardamom
pinch salt
1 cup unsweetened coconut milk
Instructions:
Slice mango away from the pit on each side. Scoop the fruit out of the skins. Cut all the mango fruit you possibly can away from the pit, avoiding the hairy fibrous part close to the pit. Repeat this with all the mangos, discarding skins and pits.
Put mango and all other ingredients in a blender and blend thoroughly until super smooth. Taste and add more sugar if needed—all mangos are different so sweeten accordingly! Chill mixture until quite cold.
Freeze according to your ice cream maker’s instructions. If you don’t have an ice cream maker, freeze in a shallow container, going in every 20 minutes or so to stir and scrape with a fork, outer edges to center, until you’ve reached the consistency you like.
Nearly overripe, these Ataulfo mangoes are the optimal fruit for this frozen dessert