MANGO NICE CREAM with QUINOA CRUMBLE

(serves 6-8)

 

What’s better than ice cream? Homemade ice cream! This deliciously refreshing dessert will have you screaming “more!”. With a rich coconut base, you can customize this recipe with your favourite fruit flavours. 

 

MANGO NICE CREAM

3 mangos, peeled, pitted and chopped

1 ripe banana

1 cup coconut milk

Juice and zest of 1/2 lime

1/4 teaspoon salt

QUINOA CRUMBLE

3/4 cup GoGo Quinoa quinoa flakes

1/3 cup GoGo Quinoa all purpose flour

1/2 cup flaked coconut

1/4 cup brown sugar

2 tablespoons sugar

1/4 teaspoon cinnamon

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/4 cup coconut oil, melted

1/2 teaspoon vanilla

Juice and zest of 1/2 lime

Flax egg (1 1/2 teaspoons flaxseed meal mixed with 1 1/2 tablespoons water)

COCONUT WHIPPED CREAM

1 can chilled coconut cream (chilled in refrigerator overnight)

1/2 cup powdered sugar

1/2 teaspoon vanilla

Pinch salt

To make the Mango nice cream, place all ingredients in a high speed blender. Blend until smooth. This will take a few minutes and you might have to scrape down the sides with a rubber spatula. Pour the mixture into a loaf pan and freeze until set, about 2 hours or overnight. For the crumble, preheat oven to 350 degrees. In a large mixing bowl, stir all the dry ingredients together, add the flax egg, followed by the coconut oil, vanilla, zest and juice. Mix the mixture until everything is evenly coated. Scatter the crumble over a parchment lined sheet pan and bake for about 25 minutes until golden brown. Give it a stir halfway through the cooking time. Allow to cool on a wire rack. To make the coconut cream, spoon off the thickened cream from the chilled coconut cream. Reserve the liquid for future use. Whisk the cream in a bowl of a stand mixer with the sugar, vanilla and salt until fluffy and smooth. To serve, place 2 scoops of the Mango nice cream in a cup or bowl, sprinkle a handful of the crumble over and finish with a dollop of the coconut cream.