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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