mango and coconut icecream recipe

$5 for a box of ripe mangos at Prahran Market on Saturday = delicious mango icecream suitable for vegetarians and still heaps leftover to find something to do with

This recipe makes enough for about a litre and a half.

INGREDIENTS

• 400ml can unsweetened coconut milk (not light or cream of)
• half a cup sugar (any sort will do)
• half a cup soy milk
• 1 and a half cups chopped ripe mango
• 1 tablespoon Grand Mariner or other orange liqueur
• half a teaspoon vanilla

METHOD

Blend all the ingredients together until smooth. Refrigerate till cold (4 hours or more). Freeze into icecream using an icecream maker, following the manufacturer’s instructions.

Apparently the liqueur stops the icecream from freezing as hard as it would otherwise once in the freezer. Nonetheless the next day I had to leave it out for a while before I could scoop it. Maybe should have sloshed in a little more!