Mango Cashew Ice Cream

Creamy dairy-free mango and cashew ice cream, easy to make. Its fruity flavor with hints of lemon makes it perfect for summer.

Created by: INC

30 hrs 20 mins

Easy

5 SERVERS

PREP TIME

20 min

COOK TIME

min

TOTAL TIME

30 hrs 20 mins

Ingredients

1 (435g) ripe mango, peeled
400g raw cashew soaked in water overnight and drained
100g raw macadamia nuts soaked in water overnight and drained
1 tsp ground cardamon
150ml water
200ml coconut milk
Juice of 2 lemons
150g agave syrup
25g roasted peanuts chopped for topping

Method

1. Chop the mango and discard the seed.
2. Drain the cashews and macadamia nuts to put in a medium bowl.
3. Add cardamom, water, coconut milk, lemon juice, agave syrup and blend till very smooth and creamy
4. Transfer to an ice cream maker and program for 30 minutes. Once creamy and dense, it's ready.
5. Put in an airtight container, to freeze.
6. Take the ice cream out of the freezer 5 minutes before serving
7. Serve with chopped roasted peanuts
Optional without ice cream maker.
1. Transfer to an airtight and set it in freezer for 2 hours.
2. After 2 hours, remove the ice cream from the freezer and gently blend.
3. Put it back in the freezer and let it set for about 3 to 4 hours or overnight.
4. Take out of the freezer for 5–6 minutes, blend gently and serve.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.

Ingredients

1 (435g) ripe mango, peeled
400g raw cashew soaked in water overnight and drained
100g raw macadamia nuts soaked in water overnight and drained
1 tsp ground cardamon
150ml water
200ml coconut milk
Juice of 2 lemons
150g agave syrup
25g roasted peanuts chopped for topping

Method

1. Chop the mango and discard the seed.
2. Drain the cashews and macadamia nuts to put in a medium bowl.
3. Add cardamom, water, coconut milk, lemon juice, agave syrup and blend till very smooth and creamy
4. Transfer to an ice cream maker and program for 30 minutes. Once creamy and dense, it's ready.
5. Put in an airtight container, to freeze.
6. Take the ice cream out of the freezer 5 minutes before serving
7. Serve with chopped roasted peanuts
Optional without ice cream maker.
1. Transfer to an airtight and set it in freezer for 2 hours.
2. After 2 hours, remove the ice cream from the freezer and gently blend.
3. Put it back in the freezer and let it set for about 3 to 4 hours or overnight.
4. Take out of the freezer for 5–6 minutes, blend gently and serve.

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