1

Combine the almond milk and agave syrup in a medium bowl.

2

Pour the mixture into an ice cream machine and churn for 1 hour or until thick and creamy (see cook’s tip). Purée 150g fresh mango flesh and add this, along with 15g chopped stem ginger, for the last 5 minutes of churning. Transfer to a freezer-safe container and freeze until needed.

3

Remove from the freezer 15 minutes before serving. Top with 1 tbsp chopped pistachio kernels.