Friends, I apologize. I thought I’d shared this amazing little recipe with you about a year ago. But browsing through some things, I realized I hadn’t. That’s darn-near shameful. Keeping such a lovely little summer treat like this from you. It’s just not right.
So I figured I shouldn’t delay any longer. I mean, after all, summer won’t last forever. (Although where I live, it tends to feel like it does…) Grilled fruit is definitely something you ought to be enjoying now, and ice cream, well, ice cream never goes out of style. But to combine the two? That’s a newer, fresher approach, and something you should try right away.
This is another easy-peasy vegan ice cream that uses coconut milk as the base. What I particularly love in this recipe, though, is that the slight coconut flavor combines beautifully with the mango, giving a full-on tropical feel. Of course, I gave it a bit of an Indian edge, adding a bit of garam masala and ginger to the mix. The spices don’t overwhelm the flavor, but they add a lovely background note that compliments the sweet mango and creamy coconut. It makes this the perfect little treat to end a meal (preferably one cooked outdoors, so you didn’t heat up the house). I definitely hope you become a fan!
Grilled Mango Ice Cream (Gluten-Free, Vegan, Refined Sugar-free)
2 ripe mangoes, cut on either side of the pit, but not peeled
1 T coconut nectar (or honey or agave)
1 can coconut milk, chilled in refrigerator
½ c coconut nectar (or honey or agave)
1 t vanilla extract
¼ t salt
½ t ground ginger
½ t garam masala
Heat the grill to medium-high heat. Meanwhile, brush cut mango pieces with coconut nectar. Oil grates and grill mango pieces until well-marked with grill marks and starting to soften, about 2-3 minutes on each side. Remove and allow to cool.
Peel and dice mangoes and reserve 1/3 cup. Place remaining mangoes, coconut milk, coconut nectar, salt, ginger, and garam masala in a blender or food processor and puree. Taste and adjust sweetness if needed.
Follow your ice cream maker instructions and process the mango-ice cream puree in the ice cream maker. Stir in the reserved mango pieces in by hand. Store in freezer to firm up for at least 4 hours.