Nici Wickes: Easy mango ice cream

The magic of ice cream in a cone is never lost on me and with this vegan version you can keep everyone happy this summer.   

The mangoes are perfect right now – pricewise and ripeness. Get them while you can and make this creamy ‘ice cream’.   

 

Ingredients: 

1 cup chopped & frozen mango   

1 large banana, chopped and frozen    

2 tbsps. coconut cream or milk  

Coconut to serve   

Passionfruit syrup to serve    

   

Method: 

You do need a blender to make this recipe, though a food processor may do the trick too.  

Place your ingredients into the blender and pulse until it is smooth and creamy (it’s the banana that gives it this gorgeous texture), then either serve immediately or freeze in containers. It will freeze to quite hard so give it 30 minutes to soften for optimal scooping.    

Scoop into cones and garnish with whatever you fancy, but I love the tropical flavours of mango, coconut and passionfruit but go wild with whatever you like – popcorn, sprinkles, crushed crunchie bars, freeze-dried fruit…   

 

Nici’s note:  

By keeping a stash of chopped, frozen fruit in a container in the freezer you’re only ever 10 minutes and a blender away from ice cream! 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks AB.

Speaker 2 (00:12):
Joining me now is Nikki Wicks.

Speaker 3 (00:14):
Good morning, Nikki, Good morning Francesca.

Speaker 2 (00:18):
I don't think I've ever eaten mango ice cream, Oh
my goodness. And I really love one right now, absolutely,
yeah I do. Yeah.

Speaker 3 (00:28):
Look, I thought about this this week because for those
of us who were sort of unfortunate enough to be
in Auckland and perhaps other places too, on Thursday of
this week, two days ago, it was so stinking hot.
It was just a week ago. We were all saying,
when is summer going to arrive? And it's all drizzling
and it's cold. Oh my goodness. Thursday was a taste

(00:48):
of things to come. And I ate four mangoes a
last week, this cup this week that we just had
because they are so good at the moment, available in
our supermarkets and fruit shops and they're just at their premium.
We're getting these beautiful Australian mangoes. There's a cup of
varieties either Calypso or what's my other favorite, R two

(01:10):
E two, which sounds like something from Star Wars, I think.
And you know you can get you can get to
figure out what your favorite mango is, and then turn
it into this beautiful ice cream. And this is so easy.
You do need a food processor, fancheska or a blender.
Do you have either one of those?

Speaker 2 (01:24):
Yes?

Speaker 3 (01:25):
I do. Then you are are okay, okay, all right,
you're in Hey. Look I call it ice cream, which
is a bit naughty because ice cream really technically needs
to have a lot of cream in it. And this,
in fact is sort of a vegan sort of cheats
version just because it's easy. What you need is one
cup of chopped and frozen mango. Now I am encouraging
you to use fresh mango here, but when they're not

(01:45):
in season, you can get those wonderful packets of frozen
mango is fine, and also tinned mango works, but it
needs to be frozen because we're making a frozen delight. Here.
One large banana that's chopped and frozen to and I
always have those in my freezer. That's you know, when
the banana gets a little bit old, I either turn
it into a banana cake or i'ld chop it up
and chuck it in the freezer for smoothies and in

(02:07):
this case, ice cream. The banana and any fruit. Ice
cream gives it the creaminess, it gives it some sweetness,
so that's what we're after here. So and then you've
got two tablespoons of either coconut cream or milk, or
you could use cream here, and that really just to
give it a little bit of looseness as we go,
and then place all of those ingredients into the blender

(02:29):
and pulse it until it's smooth and creamy. And it
will be and you can either suve it straight away,
I mean, honestly takes two seconds to make it. You
can scoop it into a cone. I don't know whether
you when you go and get gelato, Francesca, are you
a cone or a tub person?

Speaker 2 (02:45):
I'm a cone girl.

Speaker 3 (02:47):
Oh well, you are the right sort of person because
you get such You get all the sensations by getting
your ice cream in a cone. So I must have
been I look a little bit down on people who
get it in the in the little tubing ice cream,
And the reason for that is you're going to get
that awful wooden spur that is just going to sort

(03:07):
of drag over your tug, whereas when you are eating
it from a cone, you're getting this whole malefield. The
tongue has got so many senses on it, so by
licking that ice cream, you're just getting this beautiful feeling.
So this scoop's really nicely into some cones, and it's
fun to have ice cream cones at home and that
you feel like a kid anytime you like.

Speaker 2 (03:25):
The only problem is I make a recipe like this
and it just doesn't last. It's gone, yeah.

Speaker 3 (03:29):
Right, I know, I know, I don't. The way to
make it last is to not eat it immediately. That's
my favorite way to do it is to eat it
the meeting because it's that perfect consistency. But if you
pop it in the freezer, then of course it's going
to freeze to quite hut because it has got a
bit of liquid in there. And so my recommendation with
in fact, any ice cream that you buy or make
yourself is always take it out. If it's gelato, take

(03:53):
it out twenty minutes before serving, and if it's ice cream,
take it out thirty minutes and it just will then
soften to the ultimate kind of scooping texture. So I
just love this and then you can have fun with
some mango goes beautifully with coconut so some toasted coconut
on the top, maybe a drizzle of passion fruit off

(04:13):
or something like that. But you can go crazy popcorn sprinkles,
crushed crunchy bars, whatever you like. And I just think
it is such a great way to eat ice cream,
and mango ice cream is amazing.

Speaker 2 (04:25):
Thank you, oh, thank you so much, Nikki. You can
get that recipe at NEWSTALKZB dot co dot NZ. I
think I'll just tuck that in my bag and take
it home and whip that up this weekend. It is
a seven to ten.

Speaker 1 (04:37):
For more from Saturday Morning with Jack Tame, listen live
to News TALKSB from nine am Saturday, or follow the
podcast on iHeartRadio