Imagine my surprise when a few days ago, a close family friend brought us a full box of ripe avocado. A WHOLE BOX!!! I mean, I've never had more than four avocados at a time in the house... Whenever I see them at the grocery store, they'd be either too ripe, or too expensive. Only once in a blue moon would I see a perfect bunch.
In Vietnam, we eat avocados like fruits. Slice one open and sprinkle some sugar on top, and just spoon. Or whiz together in the blender some avocado, condense milk & ice and you've got a hefty smoothie. The first time I saw slices of avocado in a salad, I actually thought it was gross...
So I went to sleep thinking of all the things I can do with the them... Ah!!! The creamy green flesh that tastes awesome savory or sweet. I then woke up thinking of them. It was like that for a few days... really obsessive... so I knew I had to make something before my brain explodes green goo...
I used to blend avocado & Ataulfo mango together with a touch of lime, and eat it chilled like a pudding-ish dessert. So I thought I could make an ice cream version. And since avocado is already fatty & creamy enough, I went with whole milk instead of cream
Avocado Mango Ice cream
* flesh of 1 Ataulfo mango
* flesh of 2 ripe avocados
* juice of 1 lime
* 1 cup to 1 1/2 cup of whole milk
* 3 Tbsp honey
Blend everything together in a blender until smooth. Refrigerate over night. When ready, churn in your ice cream maker as according to the manufacturer's instruction.
I didn't have any pistachio nuts on hand, but if you do, chop some and sprinkle on top. It's such a great combination :)