Mango Ice Cream
400g Fresh mango, diced 2
50 g Cream
100 ml milk
2-3 tablespoons vomFASS Wild Mango Balsamic Star
Styrian Pumpkin Seed Oil from vomFASS
Place all ingredients in a blender and blend until smooth. Then put in an ice cream maker and freeze for about 1 hour. Pour into a Tupperware tub and place in the freezer overnight.
Let it thaw a little before serving, then it's easier to scoop into balls.
Serve and garnish with some pumpkin seed oil and pumpkin seeds