Ingredients
| 350g fresh or frozen mango chunks | |
| 250ml coconut cream | |
| 150g roasted salted cashews, roughly chopped, plus extra to serve | |
| 100g honey | |
| 20g (about a 5cm piece) fresh ginger, peeled and finely chopped | |
| 1½ teaspoons ground turmeric | |
| 1 teaspoon ground cinnamon | |
| 1 teaspoon ground cardamom |
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Instructions
| 1. | Add everything to a high-speed blender or food processor and blend until smooth and creamy. |
| 2. | You may need to stop and scrape down the sides occasionally. |
| 3. | If using frozen mango, the ice cream should be thick already. |
| 4. | If your mango has thawed or is fresh, transfer the ice cream to a dish and put in the freezer until set, whisking every half hour – this will ensure a creamy texture, rather than it being icy. |
| 5. | Serve immediately, sprinkled with extra roasted salted cashews. |
| 6. | Store leftovers in the freezer. Remove 10 minutes before serving to let it soften slightly. |
This is an edited
extract from That
Green Olive by Olivia
Moore, published
by Penguin, RRP
$50. Photography
by Olivia Moore.