Dairy-Free Mango and Yoghurt Ice Cream [Recipe]

Remove the cheeks from the mangoes, scoop out the flesh, and cut all the flesh from the stone. Add all the mango flesh to a blender.

Add the coconut yoghurt and honey to the blender and blend on high until you have a smooth and creamy consistency. The texture comes out more like a mousse.

Spoon the mango mixture into a lined freezer-safe container, smoothing the surface and sealing it. Alternatively, spoon the mixture into icy-pole moulds.

Place in the freezer for 3 hours or until set firm before serving. This mixture can also be chilled and eaten as a soft mousse over fruit salad without freezing.

If your mango ice cream has been frozen overnight or longer, allow the container to sit out for 15–20 minutes or longer to soften enough to scoop out easily. If you are using silicon icy-pole moulds the ice creams will pop out easily. For regular moulds, dip them into warm water for 20 seconds before removing.