I hope everyone out there had a wonderful Mother’s Day. My gift was a pair of running shoes, so of course I had to take them for a trial run and managed to clock up my fastest ever 5k time, which I was very pleased about! I also managed a quick spin on my bike and got caught in a torrential downpour. There’s something very therapeutic about biking in the rain, although I’m sure all the passing motorists thought I was mad.
I did get to spend some time in the kitchen later on and came up with this. It’s a very simply, four ingredient frozen dessert that’s made in an ice cream maker. I have also frozen the leftovers, but suspect it’s the kind of dish that’s best eaten straight away and will probably be pretty hard if scooped from the freezer.
1 large ripe mango, peeled and chopped
1 large ripe banana, peeled and chopped
1 15oz (225g) can light coconut milk
your choice of sweetener to taste, I used maple syrup but honey, agave nectar, sugar or low-calorie sweetener would be fine
toasted coconut if desired.
Puree the fruit in a food processor until smooth. In a bowl mix together with the coconut milk and sweetener (to taste) and pour into the ice cream maker. Churn until just about thick enough to scoop into glasses. This took about 25 minutes in my Cuisinart machine. Top with toasted coconut if desired.