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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks AB.

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Speaker 2: Joining me now is Nikki Wicks.

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Speaker 3: Good morning, Nikki, Good morning Francesca.

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Speaker 2: I don't think I've ever eaten mango ice cream, Oh

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Speaker 2: my goodness. And I really love one right now, absolutely,

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Speaker 2: yeah I do. Yeah.

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Speaker 3: Look, I thought about this this week because for those

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Speaker 3: of us who were sort of unfortunate enough to be

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Speaker 3: in Auckland and perhaps other places too, on Thursday of

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Speaker 3: this week, two days ago, it was so stinking hot.

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Speaker 3: It was just a week ago. We were all saying,

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Speaker 3: when is summer going to arrive? And it's all drizzling

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Speaker 3: and it's cold. Oh my goodness. Thursday was a taste

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Speaker 3: of things to come. And I ate four mangoes a

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Speaker 3: last week, this cup this week that we just had

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Speaker 3: because they are so good at the moment, available in

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Speaker 3: our supermarkets and fruit shops and they're just at their premium.

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Speaker 3: We're getting these beautiful Australian mangoes. There's a cup of

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Speaker 3: varieties either Calypso or what's my other favorite, R two

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Speaker 3: E two, which sounds like something from Star Wars, I think.

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Speaker 3: And you know you can get you can get to

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Speaker 3: figure out what your favorite mango is, and then turn

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Speaker 3: it into this beautiful ice cream. And this is so easy.

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Speaker 3: You do need a food processor, fancheska or a blender.

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Speaker 3: Do you have either one of those?

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Speaker 2: Yes?

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Speaker 3: I do. Then you are are okay, okay, all right,

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Speaker 3: you're in Hey. Look I call it ice cream, which

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Speaker 3: is a bit naughty because ice cream really technically needs

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Speaker 3: to have a lot of cream in it. And this,

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Speaker 3: in fact is sort of a vegan sort of cheats

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Speaker 3: version just because it's easy. What you need is one

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Speaker 3: cup of chopped and frozen mango. Now I am encouraging

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Speaker 3: you to use fresh mango here, but when they're not

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Speaker 3: in season, you can get those wonderful packets of frozen

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Speaker 3: mango is fine, and also tinned mango works, but it

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Speaker 3: needs to be frozen because we're making a frozen delight. Here.

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Speaker 3: One large banana that's chopped and frozen to and I

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Speaker 3: always have those in my freezer. That's you know, when

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Speaker 3: the banana gets a little bit old, I either turn

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Speaker 3: it into a banana cake or i'ld chop it up

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Speaker 3: and chuck it in the freezer for smoothies and in

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Speaker 3: this case, ice cream. The banana and any fruit. Ice

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Speaker 3: cream gives it the creaminess, it gives it some sweetness,

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Speaker 3: so that's what we're after here. So and then you've

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Speaker 3: got two tablespoons of either coconut cream or milk, or

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Speaker 3: you could use cream here, and that really just to

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Speaker 3: give it a little bit of looseness as we go,

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Speaker 3: and then place all of those ingredients into the blender

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Speaker 3: and pulse it until it's smooth and creamy. And it

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Speaker 3: will be and you can either suve it straight away,

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Speaker 3: I mean, honestly takes two seconds to make it. You

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Speaker 3: can scoop it into a cone. I don't know whether

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Speaker 3: you when you go and get gelato, Francesca, are you

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Speaker 3: a cone or a tub person?

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Speaker 2: I'm a cone girl.

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Speaker 3: Oh well, you are the right sort of person because

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Speaker 3: you get such You get all the sensations by getting

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Speaker 3: your ice cream in a cone. So I must have

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Speaker 3: been I look a little bit down on people who

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Speaker 3: get it in the in the little tubing ice cream,

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Speaker 3: And the reason for that is you're going to get

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Speaker 3: that awful wooden spur that is just going to sort

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Speaker 3: of drag over your tug, whereas when you are eating

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Speaker 3: it from a cone, you're getting this whole malefield. The

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Speaker 3: tongue has got so many senses on it, so by

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Speaker 3: licking that ice cream, you're just getting this beautiful feeling.

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Speaker 3: So this scoop's really nicely into some cones, and it's

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Speaker 3: fun to have ice cream cones at home and that

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Speaker 3: you feel like a kid anytime you like.

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Speaker 2: The only problem is I make a recipe like this

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Speaker 2: and it just doesn't last. It's gone, yeah.

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Speaker 3: Right, I know, I know, I don't. The way to

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Speaker 3: make it last is to not eat it immediately. That's

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Speaker 3: my favorite way to do it is to eat it

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Speaker 3: the meeting because it's that perfect consistency. But if you

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Speaker 3: pop it in the freezer, then of course it's going

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Speaker 3: to freeze to quite hut because it has got a

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Speaker 3: bit of liquid in there. And so my recommendation with

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Speaker 3: in fact, any ice cream that you buy or make

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Speaker 3: yourself is always take it out. If it's gelato, take

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Speaker 3: it out twenty minutes before serving, and if it's ice cream,

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Speaker 3: take it out thirty minutes and it just will then

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Speaker 3: soften to the ultimate kind of scooping texture. So I

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Speaker 3: just love this and then you can have fun with

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Speaker 3: some mango goes beautifully with coconut so some toasted coconut

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Speaker 3: on the top, maybe a drizzle of passion fruit off

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Speaker 3: or something like that. But you can go crazy popcorn sprinkles,

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Speaker 3: crushed crunchy bars, whatever you like. And I just think

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Speaker 3: it is such a great way to eat ice cream,

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Speaker 3: and mango ice cream is amazing.

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Speaker 2: Thank you, oh, thank you so much, Nikki. You can

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Speaker 2: get that recipe at NEWSTALKZB dot co dot NZ. I

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Speaker 2: think I'll just tuck that in my bag and take

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Speaker 2: it home and whip that up this weekend. It is

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Speaker 2: a seven to ten.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News TALKSB from nine am Saturday, or follow the

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