WHILE historians argue the origin of ice cream, the origin of mangoes is certain with records of the first cultivated mangoes dating back to as early as 2000 BC in India.
Since we are living in the 21st century, we not only have access to both sources but have the means to experiment and try different delicious combinations.
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No churn ice cream has become an easy and quick option owing to modern-day refrigeration.
There is no need to have 94 helpers packing dishes of buffalo milk, flour, and camphor into the snow to create a frozen type of dessert, as King Tang did in 618-97 AD.
Ice cream today is so much simpler and no doubt way more delicious. Listed below is an easy to prepare, no-churn, dairy-free mango ice cream recipe that is a must-try in the kitchen.
No churn mango nice-cream – serves 4
Prep time: 10 minutes Freezing time: 12 hours
· Three large mangoes, peeled and cut into chunks.
· Three large bananas, very ripe, peeled, and frozen in advance.
1. Make the nice-cream one day before you plan to serve it.
2. Combine the ingredients in a food processor and whizz until smooth.
Spoon into a zip lock bag and lay flat and squeeze as much air out as possible.
The next day remove from the freezer bag, and whizz in the food processor until all the chunks are broken up.
3. Place in a freezer container and freeze again until serving.
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