Avocado, mango and vanilla gelato

Created by Nadia Lim for New Zealand Avocado, Photography by Kieran Scott

Serves: 6-8

Ingredients:

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

Syrup

Peel of 1 lime (without the pith), cut into thin strips

¼ cup sugar mixed with 3 tablespoons water

Pulp of 3 passionfruit

Method:

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