Mango Ice Cream With Pumpkin Seed Oil Recipe

Ingredients

Mango Ice Cream

• 400g Fresh mango, diced 2

• 50 g Cream

• 100 ml milk

• Blossom honey

• 2-3 tablespoons vomFASS Wild Mango Balsamic Star

• Styrian Pumpkin Seed Oil from vomFASS

• Pumpkin Seeds

Wild Mango Balsamic Star (£6 - £38.50)

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Instructions

1. 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.

2. Let it thaw a little before serving, then it's easier to scoop into balls.

3. Serve and garnish with some pumpkin seed oil and pumpkin seeds