I recently got these AMAZING mangoes from Shahin’s Farm. They were so good I just had to get a little creative with the way I’ll eat them.

I usually cut the peels into cubes or slice them into strips, this time I thought I’d a bit more.

Now these recipes are SUPER easy, and don’t require that many ingredients, so you could all make & enjoy at home.

Here’s what I made: mango ice cream, mango jam & a mango yogurt smoothie bowl with granola & nuts!

Recipes:

Mango ice cream:

Ingredients:

• 2 cups of mango pulp
• 2 cups of heavy cream/cooking cream
• 400gm condensed milk (average size of tin)

Directions:

• Whisk the cream in a bowl until no lumps are there.
• In a separate bowl, stir together the mangoes with the condensed milk until they’re well combined.
• Combine all mixtures and stir until they’re well combined.
• Pour in a container, top with foil and then the lid.
• Store in the freezer for 8 hours.

Mango jam:

Ingredients:

• 1 cup water
• 3 cups mango pulps
• 1/2 cup cane sugar (I used regular granulated white sugar)
• 1 tsp lemon juice

Directions:

• Add the water, sugar & lemon juice in a saucepan and bring to a boil.
• Bring heat down to medium, and add the mango pulps while mashing them with a potato masher/fork.
• Cook for about 5-8 minutes till texture thickens.
• Set aside to cool, then transfer to a glass jar.
• Store in the fridge to further thicken and cool down.
• Serve after 1-2 hours.

Mango smoothie bowl:

Ingredients:

• 2 cups mango pulps/chunks.
• 1/2 tbsp honey.
• 1 tsp lemon juice.
• 1/4 tsp cinnamon.
• 1 cup plain yogurt (I used Greek yogurt from Lactel)

Directions:

• Pour all ingredients in a blender/food processor and blend till well combined.
• Serve immediately, or store in the fridge for later (preferably on the same or next day).