Tropical Pineapple and Mango Ice Cream

INGREDIENTS

• 350g Bag Frozen Pineapple (or fresh)
• Cream from 1 can full fat coconut milk (keep in the fridge for 2 hours)
• 1 tsp vanilla extract (optional)
• 500ml Mango Yogurt drink (or natural yogurt)
• Juice 1 lemon
• 1 fresh mango
• 1/2 tsp turmeric
• 4 tbsp desiccated coconut

METHOD

1. Add the pineapple, coconut cream (keep the milk for another recipe), vanilla, 3/4 of the mango drink (375ml) and lemon juice to a food processor and blend until smooth and creamy.
2. Pour into a freezer proof dish.
3. Meanwhile, cut the mango flesh and add to a blender with the turmeric and the remaining mango yogurt drink, then blend until it is a vibrant yellow.
4. Pour over the coconut and pineapple mixture and use the back of a spoon to swirl it around.
5. Freeze for around 4 hours or until it is set.
6. Add the coconut an oven dish and air fry at 180ºC/350ºF for 5 minutes. It browns really quickly so check it often. Stir and cool.
7. Serve the ice cream with a sprinkle of coconut.