Health diet guru Lee Holmes is at it again and her latest book of delicious, nutritious treats is Supercharge Your Gut (Murdoch Books). This one offers over 100 enticing, healthy recipes. Her seemingly decadent, yet refreshing, yummy Mango Nicecream is just one of a plethora of dishes in the colourful tome, and ideal on those balmy summer days.
This enzymatic dessert is a delightful palate cleanser after a hearty meat dish, or as an afternoon pick-me-up.
Fresh mango is a fruit bursting with antioxidants, and over 20 different vitamins and minerals, and is a good source of fibre to keep you regular. Berries are rich in antioxidants and vitamin C for immune health, and contain tannins, which are thought to play a health-promoting role in the digestive tract by reducing inflammation.
12 large mango, diced and frozen (or use frozen mango chunks)
1 frozen banana, peeled and roughly chopped
125 ml (4 fl oz/12 cup) Coconut Milk (page 137)
125 g (412 oz/12 cup) coconut yoghurt
12 teaspoon alcohol-free vanilla extract or vanilla powder
juice of 1 small lime
pinch of ground cinnamon
1 handful of blueberries, to serve (optional)
pinch of grated lime zest
Place the mango and banana in a high-speed blender. Add the coconut milk, coconut yoghurt, vanilla, lime juice and cinnamon. Whiz until smooth.
Serve immediately, topped with the blueberries, if using, and a sprinkling
of lime zest.
For a firmer nicecream, freeze for 4 hours, or until set, then scoop into bowls or cones; if it becomes too hard to scoop, place in the fridge to soften.