Mango-ginger ice cream

Preparation : 5 min	Resting : -
Cooking : -	Equipment :
Difficulty :	Rating : 10 rates
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Serves 4-6 :

400	frozen mango, cut into 1cm cubes
125	g plain yoghurt
50	ml coconut milk
75	g caster sugar
1	tsp grated root ginger

1	Chill the metal bowl and put all the ingredients into it. Run the FROZEN DESSERT programme. If necessary, scrape down the wall of the bowl.
2	Form quenelles of ice cream using 2 spoons and serve immediately. Or, to scoop the ice cream, place in the freezer for a few minutes. Do not refreeze.

Chef’s tip

To chill the bowl, place a few ice cubes in it and run the CRUSH programme; empty and dry thoroughly.
For a lighter sorbet, after running the FROZEN DESSERT programme, fit the whisk and run the EXPERT programme for 30 seconds/speed 6.

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ALL COMMENTS

WendyB

Love this recipe!! A beautiful, refreshing and healthy treat and so easy.

Ashley

I really want to try this one but am wondering why you can't refreshed it? I made the raspberry sorbet which was delicious but also a huge quantity. I put that one in the freezer and it's been fine. Has anyone tried to refreshed this one?

JulieA

Yummy. We ate before freezing, and after. Def chill the bowl. We just put in the fridge for an hour or so.