Frozen treat that is sophisticated and delicious! Made with just 4 ingredients this ice cream recipe is healthy and not too sweet while packing bold mango flavor with a hint of saffron.

What is Saffron?

Saffron is one of the most expensive spices in the world with its wholesale price being whopping $10,000/lb. There has been times in history when saffron was worth three times the price of gold. Saffron spice is the stigma of crocus sativus flower and there is only three of them in each flower. The flowers must be harvested by hand and since such a small part of the flower is used it takes 75,000 flowers to get one pound of saffron spice. Saffron has many health benefits including improved libido and mood, milder PMS symptoms, and it even aids weight loss!

How to make mango saffron ice cream?

Let’s make some ice cream! First put ice cream maker tub in freezer. In a small sauce pan heat up coconut milk, honey and saffron. When it starts to simmer remove from heat and set aside to cool. Peel and cut 2 of the mangoes into large chunks, place in a food processor and pour the cooled coconut milk mixture in. If you prefer smooth texture use all 3 mangoes. Purée until smooth, then place in an airtight container and refrigerate for at least 4 hours. Pour the ice cream base in the ice cream maker and churn for about 30 minutes until the thickness is similar to soft serve ice cream. Meanwhile peel and dice the last mango into small pieces. Once the ice cream is done churning fold in the mango pieces. Place in containers and freeze over night. Serve with edible flowers.

Tips

Make sure to put the ice cream maker tub in freezer the day (or two) before starting this recipe to make sure it’s cold enough to churn the ice cream.
If you prefer smooth ice cream puree all 3 of the mangoes, if you like fresh fruit chunks leave one out at the blending step!
Edible flowers can be found at most grocery stores right by fresh herbs!