We love Mango's in our house, and everyone loves ice cream. We make it ourselves as most of the commercial versions have soya which I'm allergic to. Add some chocolate sauce and a few frozen blackberries and you've a lovely summer treat.
Once you invest in an ice cream maker it becomes really easy to whip up a batch. The ones with built in freezer units are good for those who don't want to plan making ice cream as they are ready to go in five minutes - if you're more organised then the ones that have units which need to go into the freezer for a couple of hours before use do just as good a job.
Free From: Dairy, Egg, Soya and Nuts
3 cups coconut cream
2/3 cup caster sugar
1 tsp vanilla paste or extract
1 tsp xanthan gum
2 tbs golden syrup
2 ripe mangos
In a large bowl whisk the coconut cream, caster sugar, vanilla paste, golden syrup and xanthan gum.
Peel the mango and chop off the flesh - we nibble all the flesh off the seed in the middle! There's often an undignified fight for it.
Puree the mango with a hand mixer, food processor or smash it up with a potato masher. You want it to have a slightly lumpy consistency so you get a few chunks of mango in the ice cream.
Stir the mango puree into the ice cream mix and use your ice cream maker as per the instructions.
We keep it simple! Grab a pot, put 3 inches of water in it and heat til it simmers. Put a bowl on top of the pot that fits snuggly and add into the bowl:
400g of dark dairy free chocolate, with 1/3 cup Oately cream and 1/4 cup caster sugar
Whisk and stir as the chocolate melts. It takes about 7 minutes to get a rich chocolate sauce.
To add an extra touch of taste we froze some blackberries and added them to our pudding.
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Their number is: 01322 619 898
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