A delicious, refreshing dessert, a perfect treat on a warm sunny day!
Treat yourself this summer with this healthy, fruity ice cream. Made up with kesar mango and filtered with coconut chips, this dessert promises to be tangy, delicious experience.
Details
Servings
4 servings
Dietary
Plant Based
Prep time
25 minutes
Cooking time
5 minutes
Ingredients
8 scoops of Vegan Vanilla Ice Cream
4 tbsp of Toasted Coconut Chips
4 Kesar Mangos
40g of Caster Sugar
20g of Still Water
2 drops of Lemon Juice
1/4 tsp of Agar Agar Powder
Juice of Half Lime
Directions
- Cook the caster sugar with the water on medium heat and when golden add the lemon juice and remove from heat. Using a fork, shape the caramel into a garnish on a sheet of baking paper and let it cool down.
- Peel and de-stone all the mangos and slice in pieces. Blend one piece of mango with the agar agar and the lime juice. Set aside in a squeeze bottle.
- Assemble your elements starting with the mango gel then the mango the coconut, and the ice cream. Garnish with mint and the sugar caramel.