Prep / Cook / Total - 5 / 15 / 20min
Ingredients
• 3 mangos, peeled, flesh chopped
• 1kg dairy-free coconut yoghurt
• 1 tbs ground turmeric, plus extra to serve
• 1/4 cup (60ml) maple syrup
• 1 tsp vanilla bean paste
Instructions
Step 1. Whiz the mango in a blender until smooth.
Step 2. Place mango in a bowl with all remaining ingredients and whisk to combine.
Step 3. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions, until soft-serve consistency. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges).
Step 4. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat the process until soft-serve consistency.
Step 5. Spoon soft serve into a piping bag, fitted with a 2cm nozzle, and pipe into four 1 1/2 cup (375ml) glasses. Scatter with a little extra turmeric and serve immediately.
