Mango Buttermilk Ice Cream
(4 servings)
| Peel one mango. |  |
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Cut away the pulp from the pit. |
| Blend the mango pieces with 200 millilitres of buttermilk. |  |
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Whip 200 millilitres of cream and add the mango buttermilk, 200 grams of yoghurt and two tablespoon of vanilla sugar. Freeze the mixture for 60 minutes in your freezer or in an ice cream maker. |
| Serve with 250 grams of raspberries and 4 tablespoons of honey. |  |