Mango & Coconut Ice Cream with Caramel Crunch
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Taste like a snackalicious tropical island. Home-made ice cream has never been this tasty and its has the added benefit of fibre and sunshine goodness. Chef Mynhardt’s Mango Strip Ice Cream, is piping hot! If you want to cool down, this is a must for young and old.
Serves: 6-8
Prep time: 15 minutes
Passive time: 4 hours or overnight
Easy to make
Serves: 6-8
Prep time: 15 minutes
Passive time: 4 hours or overnight
Easy to make
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Ingredients
- 250g Montagu dried mango strips , soaked in hot water
- 2 liters of Vanilla ice cream, slightly softened
- 100g Montagu coconut flakes , toasted
- 1 bottle Caramel crunch sauce
Method
- Place the soaked Montagu dried mango strips in a blender and blend until smooth.
- Place the ice cream in a stand mixer and whisk until smooth.
- Add the mango pulp and mix through.
- Spoon the ice cream mix into any mould of your choice and place into the freezer.
- Once frozen, drizzle over the caramel crunch sauce and serve with the coconut flakes.
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