Paleo Mango Kulfi with Cardamom-Infused Chocolate Drizzle

Allergens

None

Ingredients

• 4 ripe mangoes, peeled and pitted 1 cup coconut cream 1 can full
• fat coconut milk 3/4 cup honey 1 tsp cardamom powder 2 oz dark chocolate (70% cocoa or higher) 1 tbsp coconut oil

Instructions

1. In a high speed blender, puree the mangoes until smooth.
2. In a saucepan, combine the mango puree, coconut cream, coconut milk, and honey. Heat gently over medium heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.
3. Remove from heat and stir in cardamom powder. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer safe container and freeze until firm.
5. In a double boiler, melt the chocolate with coconut oil. Strain through a fine mesh sieve to create a smooth ganache. Allow to cool slightly but keep it liquid.
6. To serve, scoop the frozen mango kulfi into balls and drizzle with the warm cardamom infused chocolate ganache.

Chef’s Insight

The perfect blend of sweet and spicy, this dessert captures the essence of Indian summer.

Notes

The dark chocolate used must be 70% cocoa or higher to comply with Paleo guidelines.