When you start with just plain fruits you can get a sorbet out of it. Well sorbets are light and slightly icy and can be nice sometimes, but they are just not ice creams! However, by adding a nut into the mix, you can achieve the kind of rich, creamy texture that all ice creams should have.
The beauty of this raw ice cream is that it has only healthy ingredients and you can eat as many scoops as you like without guilt (unless you're allergic to nuts).
Raw Vegan Mango Pistachio Ice Cream
3 very ripe mangoes (I used large Alphonsos)
1/4 cup plain, raw pistachios (without the shells) + 1-2 tsp (chopped/sliced)
Raw agave nectar to taste
Peel, cube and chill the mangoes in the fridge for a day.
Soak the 1/4 C pistas in filtered water for 5-6 hours.
Drain the pistas completely and chuck the water away.
Place the pistas in a blender/grinder/food processor and grind well.
Add the mangoes and blend some more, until you get a creamy mixture (it'll have the color of avocado).
Squirt in a little bit of the raw agave nectar and blend again.
Taste, add more agave if you desire and blend more.
Transfer to a freezer safe container, add sliced pista and whip with hand whisk for a few minutes.
Transfer to fridge and leave for about an hour to soften it. Serve with an ice cream scoop. Enjoy! :)
Note: You can refreeze it after you've had your fill and then leave it in the fridge again for a while before eating each time.