Mango and Chocolate Ice Cream Terrine
Here is an amazing dessert I made up recently when some friends came over for dinner. I love using gorgeous mangoes when they are in season and I also love desserts that speak for themselves, without ANY added sugar or sweeteners- just pure fruit with a bit of creativity. This is a frozen ice-cream type dessert that’s perfect for summer.
There are 3 components to this simple terrine: the frozen mango ice-cream, the crumbly chocolate layer in the middle and the decoration on top.
Gluten/grain/dairy/sugar free. Paleo.
-3 ripe mangoes (medium sized)
-1.5 cups coconut milk
-1 cup almond meal
-3 tbsp. cacao
-2 tbsp. grated dark (at least 70% cacao) chocolate- for decoration
-1 punnet sliced strawberries (or other berries) -for decoration
-Peel mangoes and slice into chunks. Blend in a food processor with the coconut milk.
-Pour 1/2 the mango mixture into a loaf tin and place in freezer for 1 hour to set.
-Mix almond meal and cacao in a bowl
-When bottom layer is set, take out of freezer and pour the almond/cacao mix on top- this is the middle choc layer of the terrine
-Pour the other half of the mango mixture over the top. Return to freezer for at least 3 hours or overnight to set.
-Remove from freezer about 1/2 hour before serving. Run a butter knife under hot water for a minute then use the knife to gently dislodge the terrine onto a platter.
-Sprinkle with grated chocolate and top with berries. Voila!