Saturday Morning With Jack Tame

The magic of ice cream in a cone is never lost on me and with this vegan version you can keep everyone happy this summer.    The mangoes are perfect right now – pricewise and ripeness. Get them while you can and make this creamy ‘ice cream’.      Ingredients:  1 cup chopped & frozen mango    1 large banana, chopped and frozen     2 tbsps. coconut cream or milk   Coconut to serve    Passionfruit syrup to serve         Method:  You do need a blender to make this recipe, though a food processor may do the trick too.   Place your ingredients into the blender and pulse until it is smooth and creamy (it’s the banana that gives it this gorgeous texture), then either serve immediately or freeze in containers. It will freeze to quite hard so give it 30 minutes to soften for optimal scooping.     Scoop into cones and garnish with whatever you fancy, but I love the tropical flavours of mango, coconut and passionf