Avocado ice cream with mango sauce and roasted almonds

Ingredients for 4 servings:

• 2 avocado(s), Hass, approx. 150 g each
• 80 ml lime juice, freshly squeezed
• 1 can condensed milk, sweetened, e.g. Milk-Girl
• 1 vanilla pod(s)
• 300 g whipped cream
• 100 g almonds, whole, peeled
• 40 g sugar
• 1 mango(s)
• 50 ml orange juice
• mint

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

For the ice cream, halve the avocados and carefully scoop out the flesh with a spoon. Immediately brush the avocado halves with lime juice to prevent them from turning brown. Puree 185g of avocado flesh, the condensed milk, and the remaining lime juice. Whisk the vanilla pulp and cream until stiff peaks form and fold into the avocado mixture. Fill the avocado halves with the mixture. Transfer the remaining mixture to a loaf pan lined with cling film. Caramelize the almonds and sugar in a pan until the nuts are coated in brown. Spread the nuts on baking paper and let cool. Sprinkle the nuts over the avocados to form the pits, then set the rest aside for serving. Freeze the avocado halves and the loaf pan for at least four hours. In the meantime, peel the mango and remove the flesh from the pit. Cut one half of the mango into small wedges. Puree the remaining flesh with about 50ml of orange juice until the mixture reaches the desired consistency. To serve, place the avocado on a large plate. Spread the mango sauce next to the avocado half. Fan out the mango pieces and garnish with the remaining almonds and a few mint leaves.