18 Feb Montagu dried mango strip ice cream with toasted Montagu coconut flakes and caramel crunch sauce

Posted at 12:23h in Dessert, Recipes by
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Montagu dried mango strip ice cream with toasted Montagu coconut flakes and caramel crunch sauce
Montagu dried mango strip ice cream with toasted Montagu coconut flakes and caramel crunch sauce
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Passive Time
4 hours or overnight
Servings Prep Time
6-8 people 15 minutes
Passive Time
4 hours or overnight
Montagu dried mango strip ice cream with toasted Montagu coconut flakes and caramel crunch sauce
Montagu dried mango strip ice cream with toasted Montagu coconut flakes and caramel crunch sauce
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Passive Time
4 hours or overnight
Servings Prep Time
6-8 people 15 minutes
Passive Time
4 hours or overnight
Ingredients
  • 250 grams Montagu dried mango strips, soaked in hot water
  • 2 liters Vanilla ice cream slightly softened
  • 100 grams Montagu coconut flakes, toasted
  • 1 bottle Caramel crunch sauce
Instructions
  1. Place the soaked mango strips in a blender and blend until smooth.
  2. Place the ice cream in a stand mixer and whisk until smooth.
  3. Add the mango pulp and mix through.
  4. Spoon the ice cream mix into any mould of your choice and place in the freezer.
  5. Once frozen, drizzle the caramel crunch sauce over and serve with the coconut flakes.