Mango Ice Cream is good, Choc Coated Mango Ice Cream is even better!
Choc Coated Mango Ice Cream Balls
Time 80 mins | Makes 10
- 1 tin Coconut Cream
- 2 cups Frozen Mango Pieces
- ¼ cup Maple Syrup
- ½ cup crushed Macadamias
- 180g melted Dark Chocolate
Start by putting the can of Coconut Milk in the fridge to cool completely.
To make the Ice Cream start by blending the Coconut Cream, Mango and Syrup till smooth, then add the Nuts.
Put this mixture into an Ice Cream maker to finish. If you don’t have an ice cream maker, simply put it in the freezer and take it out every 20 mins and mix it till it is frozen.
Once frozen scoop out 10 balls of ice cream and refreeze till hard. Of course once they are frozen dip them in the melted Chocolate and that’s it.
You can top these with some extra crushed Macadamias for an added effect. Don’t forget to dip the balls evenly, insert a skewer first then coat all over.