Easy Homemade Candied Mango Ice-Cream Recipe
Equipment
- High speed blender
Ingredients
- 2 frozen, very ripe bananas Pre freeze for at least 3 hours before.
- 1 cup frozen mango
- 2 inches inches coconut cream milk or plant milk will work also.
- 4-5 chunks dried mango make sure it's sugar and preservative free.
- ½ tsp turmeric powder high quality with no bulking agents or preservatives.
Instructions
- Make sure you pre-freeze your very ripe bananas for a good few hours before you make your ice-cream. Overnight is ideal. Chop them up first so that they don't break your blender with big chunks.
- Add all ingredients to your high speed blender. Be sure to add your fluids first so that the rest of your ingredients don't stick or freeze to the bottom. Have a towel ready on your counter so that you can bang the ingredients down to the bottom of the blender (if you have one of those blenders where the blade screws into the top, this step is going to be helpful).
- Blend on full speed for no less than 30 seconds. You want this ice-cream to be creamy, and a long spin will get the texture that you want for the perfect ice-cream.
- Pour into a serving bowl or glass, top with extra chopped up dried mango pieces. Serve immediately as this does not freeze very well. Add extra fruits, chopped nuts, coconut flakes or whatever else you desire if you want to make this more filling.