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Faeriwood Kitchen: Two step Mango Icecream



If you have been following my blog for a while you'll know that I have had some serious issues with food. With the IBD diagnosis and serveral hospitalisations I had to scale back my diet in a major way. I have mostly been living on a very plain diet with no fruit, no veg, no fibre. At all. It's been a challenge given that I pretty much lived on a full fibre diet before. Gosh I miss lentils and beans. 

Thankfully a visit to the dietician this week came with the good news that instead of being placed on an even more restrictive completely liquid diet I was actually doing well enough to reintroduce fibre full foods back into my diet! Amazing. I still have to be careful and take it slowly but the thought of more variety than chicken, rice and toast was a delight. 
I celebrated by immediately going out and buying a fruit pot from the nearest shop. 

Speaking of fruit I had some frozen fruit in the freezer which had previously been off limits. I couldn't be bothered with a plain old smoothie (what it was actually bought for) so I started thinking. Banana based ice cream, commonly known as "nicecream" has been a popular trend and I have experimented with in the past, disasterously. Maybe it was time to retry. Plus I had mango and I've never disliked any thing flavoured with mango in my life!

This is exactly what the dietician meant... Right?

Like most things these days I snapchatted my progress and got a lot of interest so here it is. My recipe for Mango Icecream, if you can call it a recipe! 




Ingredients
2 cups frozen Bananas
2 cups frozen Mango
Honey & Vanilla - to taste

Optional Extras: condensed milk or store bought creme patisserie. 
Method
Step 1: blitz the ingredients in a food processor, you'll need to stir through once or twice to make sure it's all evenly processed. 

Step 2: decant into your storage tub and freeze for at least 4 hours before serving. 

No seriously that's it. 

The frozen fruit does go through a scary finely chopped stage but keep stabbing it down (technical term) and you'll get the required creamy texture. It takes a while (about 10 minutes in total) 

If adding the optional extras add these after you blitz the fruit fully and make sure they too are as cold as possible/frozen. Otherwise the temperature will drop too much and you'll end up with a chunky slimy mush. Nobody wants that!

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