I first had tahini ice cream in New York, but it was dark and quite savoury and salty. I prefer this. It’s gently peanutty and tastes more Asian than Middle Eastern.
Fresh ginger would work instead of cardamom – just add several slices of ginger root.Prep time: 15 minutes, plus 30 minutes infusing time, and churning time according to ice cream machine's instructions | Cooking time: 10 minutesSixFor the mangos: We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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