Mango, avocado and vanilla icecream

Tamara West

Being dairy-free normally means icecream is off limits. That is, until you discover avocados used in 'icecream'. Avocado gives a creamy texture and, when mixed with mango and vanilla, you don’t notice any avocado flavour.

Ingredients

2	Avocados, firm just-ripe, diced (Main)
2 large	Mangoes, ripe sweet, diced (Main)
1 tsp	Vanilla paste, or extract
3 Tbsp	Liquid honey, or icing sugar
3 Tbsp	Coconut cream
1	Lime, freshly juiced
1 bottle	Passionfruit syrup, store bought (if gluten intolerant check the label to see what thickeners have been used)

Directions

1. Freeze avocado and mango pieces on a tray or in a dish lined with baking paper for 8 hours or overnight, until frozen hard.
2. Remove from freezer and thaw for 5-10 minutes before adding to a food processor with vanilla, honey, coconut cream and lime juice.
3. Blitz until smooth. Serve immediately or scoop into a container and return to freezer until wanted.
4. Drizzle with the passionfruit syrup when serving.