MANGO ICE CREAM WITH COOL COCONUT SPRINKLES

350g/12oz frozen mango chunks

150ml/5fl oz/scant 2/3 cup shop-bought or Foolproof Home-made Custard (see page 128)

80ml/2½fl oz/1/3 cup double/heavy cream

2–3 tbsp clear honey

FOR THE SPRINKLES

a few handfuls of desiccated/dried shredded coconut

different coloured food colouring

 

1 For the sprinkles, put 1 handful of coconut in a freezer bag and add a drop of food colouring. Seal with air in the bag and shake like crazy until the coconut is coloured. Tip onto a plate to dry for a few minutes. Repeat with as many colours as you like.

2 To make the ice cream, put all the ingredients in a food processor and whizz until you have a soft, smooth, creamy ice cream.

3 Either serve straight away scattered with coloured coconut sprinkles or transfer to a container with a lid and store in the freezer. (Leftover sprinkles can be stored in an airtight container for weeks.)