i am the summertime queen. what makes me say this, you ask? i just invented something better than ice cream. the other day i decided that one of my mangoes was getting a little too overripe, and since i wasn't ready to eat it just then, i decided to hack it to bits and freeze it. when i came to thaw out the results this evening, it had of course become a giant orange frozen block. i supposed therefore that the only reasonable way to try to eat this was in the form of a mango smoothie, and this is what happened. it's got the creamy, buttery sweetness of ice cream, except that it's vegan, the fat content is next to nothing and, because of the mango's high water content, it's way lighter on calories and sugars as well, yet somehow so very VERY satisfying. ohh, baby.
i recommend, also, that you try and use a variety of mango that's not too stringy, as the fibrous stringy bits are a real pain to blenderize.
mango ice cream
1 mango, cut into chunks and frozen until a nice firm block
1/2 cup plain soymilk
sweetner, if you must (but you really don't need it!)
first, unless you have a very powerful blender, you might want to get a good sharp knife and try to hack that frozen mango block into somewhat smaller frozen chunks. place these chunks into a blender (or hand-blender friendly dish if you, like me, have a hand-blender) and pour in soymilk. whizz until smooth and thick. spoon into a big bowl and tuck in!