Name: Mango ice cream with coconut sprinkles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 10
Ingredients: 400ml double cream; 100ml condensed milk; 200ml mango pulp; 2 tbsp milk powder; 100g coconut flakes; 3 tbsp maple syrup; 10 cardamom pods seeds crushed using a pestle and mortar, pods discarded; pinch of sea salt flakes

Mango ice cream with cardamom-scented coconut sprinkles on the top

400ml double cream
100ml condensed milk
200ml mango
pulp
2 tbsp milk powder

For the cardamom-scented coconut sprinkles

100g coconut flakes
3 tbsp maple syrup
10 cardamom pods
seeds crushed using a pestle and mortar, pods discarded
pinch of sea salt flakes

Method

step 1
Line a 900g loaf tin with baking parchment, leaving some overhanging to help you lift out the ice cream later. Whisk the cream and condensed milk together in a large bowl until well combined. Add the mango pulp and milk powder, then whisk until completely smooth and slightly thickened. Pour into the loaf tin and freeze for at least 5 hrs or overnight until solid. Will keep frozen for up to two months.
step 2
To make the sprinkles, heat the oven to 180C/160C fan/gas 6 and spread the coconut flakes over a baking tray lined with baking parchment. Drizzle over the maple syrup, then season with the crushed cardamom seeds and a generous pinch of sea salt flakes. Mix well using a spatula, then bake for 8 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for a week.
step 3
Take the ice cream out of the freezer 15 mins before serving. Use the baking parchment to lift it out of the tin, then invert onto a serving plate and peel away the parchment. Sprinkle over the coconut, then cut into thick slices to serve.