Nordic / English

Coconut, mango and saffron ice-cream

Ingredients

Share

Steps

1

Boil 3-4 tablespoons of coconut milk, remove from heat and add the powdered saffron. Mix vigorously with a whisk. If you are using saffron pistils, you will need to soak them for at least 30-40 minutes.

2

Combine all the remaining ingredients in a food mixer or food processor and blend until you have a smooth creamy consistency.

3

Pour the mixture into the ice cube trays. You will need 3 or 4. Cover with baking paper and place in the freezer for at least 6-8 hours or until the cubes are completely frozen.

4

Remove the ice cube trays from the freezer just before serving or making your ice-cream.

5

Remove the cubes from the trays. Place the ice-cream cubes in the extractor with the sorbet filter and switch it on.

6

Serve immediately. To prepare cones, pour the ice-cream into a container with a lid and place this in the freezer.

7

Remove it from the freezer 5 minutes before serving, prepare the ice-cream balls, glaze with syrup and enjoy!

Enjoy

Coconut, mango and saffron ice-cream

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
450g mango pulp ripe and cut into cubes
400ml full fat coconut milk
40g maple syrup or agave, rice or malt syrup
2 sachets or 0.26g of organic saffron or saffron pistils
pinch of salt

Nutritional information

113
Calories
9.8g
Carbs
8.7g
Fat
1.1g
Protein
20.5mg
Sodium
7.9g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

Back to top