Summer is in full swing, and as we are on the final countdown for Barcelona Yoga Conference, we cool off by enjoying this amazing banana mango ice cream. it´s decadent creamy texture, makes it hard to believe it is a guilt free treat. For an impressive presentation and to add some cacao goodness in your ice cream, give the chocolate cups a go. They are a fun little project on their own.
4 frozen bananas
1/2 cup chopped frozen mango
1/4 tsp ground vanilla bean
raw chocolate cups
150 gr raw cacao paste
4 tbsp agave nectar
pinch of salt
In a high speed blender or food processor, blend the frozen fruit until smooth and whipped. Serve immediately. If serving in cacao cups, make them before hand.
For the cacao cups, blow up the balloons until they are about 3 inches in diameter, and tie a knot in the end to close. Blow up several small balloons until they are 4 in. in diameter, and tie a knot in the end of each to close.
Melt the cacao paste in bain-marie and mix with salt and agave nectar. Once melted, dip each balloon, in the chocolate and slowly lift and let the excess chocolate drip. Place ballon on a wax-paper lined tray with the knotted end upright. Repeat with the remaining balloons. Place in the fridge until the chocolate sets. Use the scissors to snip a small hole in the top of each balloon to slowly deflate it.
Pipe ice cream in the cups using a pastry bag and top with fresh cherries to serve!