Ingredients
-
450g mango pulpripe and cut into cubes
-
400ml full fat coconut milk
-
40g maple syrupor agave, rice or malt syrup
-
2 sachets or 0.26g of organic saffronor saffron pistils
-
pinch of salt
Ingredients
| 450g mango pulp | |
| 400ml full fat coconut milk | |
| 40g maple syrup | |
| 2 sachets or 0.26g of organic saffron | |
| pinch of salt |
Steps
|
1
|
Boil 3-4 tablespoons of coconut milk, remove from heat and add the powdered saffron. Mix vigorously with a whisk. If you are using saffron pistils, you will need to soak them for at least 30-40 minutes. |
|
2
|
Combine all the remaining ingredients in a food mixer or food processor and blend until you have a smooth creamy consistency. |
|
3
|
Pour the mixture into the ice cube trays. You will need 3 or 4. Cover with baking paper and place in the freezer for at least 6-8 hours or until the cubes are completely frozen. |
|
4
|
Remove the ice cube trays from the freezer just before serving or making your ice-cream. |
|
5
|
Remove the cubes from the trays. Place the ice-cream cubes in the extractor with the sorbet filter and switch it on. |
|
6
|
Serve immediately. To prepare cones, pour the ice-cream into a container with a lid and place this in the freezer. |
|
7
|
Remove it from the freezer 5 minutes before serving, prepare the ice-cream balls, glaze with syrup and enjoy! |
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