Mango ice cream sundae with strawberry compote

Creamy mango ice cream with a strawberry swirl, flavored with dried hibiscus petals. How can you go wrong with this combination. I also used the straw berry compote to serve as a sundae, aren't sundaes the best way to indulge.



I am sure you want to go straight to the recipe. How about we sit down in my backyard, I'll pull another chair and we can eat our ice cream and talk about food and ice cream and the endless possibility of flavors ?  Or we could go on a visual journey through my lens. I promise to keep the post short, so made a collage of some of  my favorite spring flowers.

Now having promised you that there will me less words and more visual treat, I take you down my street ...........

Mango ice cream with strawberry swirl

Ingredients

• 2 cups frozen mango
• 1 cup full fat whipping cream
• 1 banana
• 2 cups strawberries
• 1/3 cup dried hibiscus flowers
• 1 inch ginger
• 1 star anise
• 2 tbsp. maple syrup
• 1/2 cup water

Takes 35 min, plus time to freeze
serves 2-3.

Instructions

1. I used a vitamix, but this can be done in a blender, you may need more whipping cream. Do not use water or milk.
2. Add the mango, banana and cream in blender, blend till smooth. It resembles a soft serve if done in vitamix, if in ordinary blender, it will be like a thick malt.
3. For the compote, take the strawberries (chop them), ginger, star anise, maple syrup and water and bring to boil.
4. Now let it cool, blend and sieve.
5. Make sure it is completely cold.
6. Add the mango ice cream in a container that can be frozen add the compote on top and swirl to make nice patterns.
7. Freeze.
8. For the sundae, serve the scoops with fresh mango, strawberries and a helping of the compote.