Around the corner from my new house is a roadside stall that for the next few weeks will be selling the last of this summer's mangoes. Grown only a few kilometres away, gas free, and only $15 for a whole heap. Needless to say, I have been eating a lot of them. A few weeks ago I finally remembered to share a photo of a mango-macadamia mousse I made for a dinner party with my best ladies ages ago, and decided to recreate it as an ice cream. This is oh so good, and a good base method for lots of different fruits (ahem, blackberry). The creaminess of the cashews, significant flecks of vanilla, and mango's undeniable awesomeness, work together like a song. This is a recipe that requires little consideration beyond whether or not you have enough cashews in the cupboard (I question to be faced daily in my house).
While I've got you here, there are about a bazillion very exciting things to tell you about:
- I'm running a Valentine's Day Partner Yoga workshop for the very wonderful Stretch Yoga. Partner yoga is both hilarious, fun, and like getting a 90 minute massage.
- Every Tuesday from 6 am I'll be running a 1 hour yoga session at the very lovely and high-vibe Sol Natural Foods. $15 snags you yoga + a coconut water OR $20 gets you yoga + a seriously relish and healthy breakfast.
- Cherish Women's Cancer Foundation is running their annual Battle Against Ovarian Cancer, which is a massive volleyball battle, and I'm so stoked to be donating some private yoga sessions to their prizes.
- Coming up in March and June, I'll be holding some workshops to help you transition through the seasons. An Autumn Equinox session on Friday March 20, and a Winter Solstice session on Sunday June 21. Tickets are super affordable -- check out Stretch Yoga for more details and to book your spot.
All of these events are up on my events page, which I keep updated with my latest timetable of classes as well.
Phew. Enough of the self-promotion: go forth and make delicious ice cream! xx
MANGO SWIRL CASHEW ICE CREAMmakes about 3 cups
flesh from 2-3 mangoes (about 300 g)
2 cups cashews, soaked overnight
1 tsp ground vanilla pods or seeds from 1 vanilla bean
pinch of sea salt
2/3 cup cashew/coconut/almond mylk
1/3 cup maple syrup
extra chopped cashews, to serve
In a blender, puree mango flesh until smooth. Reserve just under 1 cup for swirling, keeping the remaining puree in the blender. Add the cashews, vanilla, salt, mylk, and maple syrup to the blender. Blend on high for a few minutes, scraping down the sides at intervals. Resist the urge to add more liquid -- you want the cream to be really thick (otherwise it will be very icy when it freezes). Pour the cashew ice cream mixture into a rectangular container (I use this amazing silicone one). Spoon the mango puree over the cashew ice cream in two rows. Using a toothpick or cake skewer, trace across the surface, dragging the puree through the cream and vice versa. Seal the container and freeze for 2-3 hours -- at the point the ice cream should be at perfect scooping consistency. If you freeze any longer, make sure to thaw at room temperature for 20-30 minutes before serving, as it will be less scoopable than commercial versions. Top with more chopped cashews and enjoy!