Mango ice-cream
60+ Min
Light dish
201-500 Kcal

“At a time when we were going through the difficult 90s in Georgia, and when there was no electricity and no gas, my grandparents, with the help of well-known kerosine heater, still used to make dessert for my ratio. The candlelit table in the dark kitchen and the kneaded dough are exactly the magical memories that made me fond of culinary forever. I have no professional education in culinary, but I have learned a lot with the help of experiments and favorite food bloggers. I adore cooking with my 3-year-old child, which may complicate things, but it is also a lot of fun. ” - Mari Bolkvadze, producer, TV presenter.

450 450 gr. mango
160 160 gr. coconut cream
160 160 gr. coconut water
1 1 tablespoon honey
step 1
Peel a squash and cut mango into thin pieces, then place them in a blender. Add coconut cream, coconut water to the mango and blend for a few seconds. Then add honey and blend again.
step 2
Place the obtained mass in a freezer forms and put in the freezer for at least 4 hours.

How To Serve

Bon Appetite!