Mango & Coconut Vanilla Ice Creams
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 2-3 hours freezing time
Cooking time: 10 minutes
Makes around 9x90ml popsicles
- 1.5 cups mango flesh
- 2/3 cup caster or superfine sugar
- 1/3 cup mango nectar
- 2/3 cup cream
- vanilla extract
- 350g/12.4ozs. Belgian white chocolate
- 2 tablespoons coconut oil
- 3 tablespoons shredded coconut, toasted
- Orange food colouring
- Meringues to decorate
Step 1 - Blend the mango, sugar, nectar, cream and vanilla together in a food processor. Pour into ice cream molds and place sticks in place. Freeze until solid. Remove from the molds and keep in the freezer until needed.
Step 2 - Have a parchment lined tray ready for the ice creams. Melt the chocolate with the coconut oil until liquid and smooth. Pour the chocolate over the ice cream and if you are adding meringues or toasted coconut add these straight away before it sets (it sets very quickly). I left it til there were three left and then I added a little orange food colouring and swirled it through the white chocolate and the poured it over the ice creams. Keep in the freezer (but I'm sure that you knew that).