Mango glass med kokosströssel
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Mango glass med kokosströssel

Servera solsken i en skiva med denna underbara mango glass. Toppa med krispigt kardemummadoftande kokos, eller njut av det som det är – det är gott antingen vägen

⏱️23 min
🍽️10 portioner
2.5
🇬🇧 Brittisk🍰 Dessert

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Line a 900g loaf tin with baking parchment, leaving some overhanging to help you lift out the ice cream later. Whisk the cream and condensed milk together in a large bowl until well combined. Add the mango pulp and milk powder, then whisk until completely smooth and slightly thickened. Pour into the loaf tin and freeze for at least 5 hrs or overnight until solid. Will keep frozen for up to two months.
  2. 2
    To make the sprinkles, heat the oven to 180C/160C fan/gas 6 and spread the coconut flakes over a baking tray lined with baking parchment. Drizzle over the maple syrup, then season with the crushed cardamom seeds and a generous pinch of sea salt flakes. Mix well using a spatula, then bake for 8 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for a week.
  3. 3
    Take the ice cream out of the freezer 15 mins before serving. Use the baking parchment to lift it out of the tin, then invert onto a serving plate and peel away the parchment. Sprinkle over the coconut, then cut into thick slices to serve.