Mango Ice Cream with Chocolate Mint

Bring water with organic beet sugar (alternatively you can also use normal sugar) to boil and boil down in a syrupy manner for about 5 minutes - then chill

So that the almond milk becomes thick-seeded, it is thickened with starch flour ... for this, 5 tablespoons of the almond milk amount are first bubbled in a cup with the starch flour - bring the remaining almond milk to the boil and then add the almond / starch flour mixture to the boiling point, stirring constantly give almond milk - simmer gently for 1 minute until the consistency is right - then chill

Peel the mango, remove the core and cut the pulp into small pieces - wash the organic lemon with hot and dry it well, then finely grate the peel and squeeze out the juice - add lemon zest and juice to the mango pieces in the bowl - also the marinated mango base is refrigerated until the syrup is cold enough

Add the cold syrup sugar to the chilled mango fruit mass in the bowl and puree everything finely with the blender - cut the scholada mint into small strips and also add - add the yoghurt and the thickened cooled almond milk one after the other and puree everything finely again

Now fill the ice cream mass into the ice cream maker and freeze for approx. 30 to 40 minutes

6th this time I put the finished ice cream on baking paper with the ball tongs and deep-frozen it in portions in dope jars ... this way I always have my portion balls ready at hand

I am currently experimenting in order to be able to do without dairy products as far as possible ... (lactose intolerance) ... the thickened almond milk should replace the whipped cream here ... it worked great and I can do it for all those who are lactose-sensitive and maybe also for all of them For reasons of figure, I want to avoid the cream ... it tastes excellent and has even fewer calories than cream!