Avocado, mango and vanilla gelatoCreated by Nadia Lim for New Zealand Avocado, Photography by Kieran Scott
Flesh of 2 firm ripe avocados, diced
Flesh of 2 large ripe sweet mangoes, diced
Seeds from 1 vanilla pod or 1 teaspoon vanilla paste or extract
3 tablespoons icing sugar
3-4 tablespoons coconut cream
Juice of 1 lime
Peel of 1 lime (without the pith), cut into thin strips
¼ cup sugar mixed with 3 tablespoons water
Pulp of 3 passionfruitMethod:
Freeze avocado and mango pieces on a tray or in a dish lined with baking paper for eight hours or overnight, until frozen hard.
Remove from freezer and thaw for 10 minutes before adding to a food processor with vanilla, icing sugar, coconut cream and lime juice. Blend until smooth. Serve immediately or scoop into a container and return to freezer until it is the right firmness and ready to serve.
To make the syrup, put all ingredients in a small pot and boil for a few minutes until sugar is dissolved. Allow to cool before drizzling over gelato.
Recipe created by Nadia Lim for New Zealand Avocado