Mango and Passion Fruit Ice CreamAnanás e Hortelã
2 mango (ripe)
100 milliliters passion fruit pulp (frozen)
75 milliliters agave nectar
300 milliliters plain yogurt
50 milliliters cream (fresh)
pistachios (chopped, to taste)
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1In a blender or with a hand mixer, grind the mango (peeled and cut into pieces) with passion fruit pulp, agave and yogurt.
2Whisk the cream until voluminous. Add to the fruit mixture and mix well.
3Put in ice cream machine and follow the macine's instructions.
4Once ready, place the ice cream in a freezer-safe container and put it in the freezer.
5Remove from the freezer 15-20 minutes before serving. Can be served with chopped pistachios, if desired.
6The agave can be substituted with honey or maple syrup.