Description
Indulge in this vibrant, nutrient-dense mango ice cream that replaces heavy dairy with creamy coconut milk. Using only natural sweeteners and sun-ripened fruit, this dessert offers a luxurious, velvety texture perfect for a post-workout treat or a refreshing snack. It is plant-based, soy-free, and requires just minutes to blend, delivering a guilt-free gourmet experience that highlights the natural sweetness of Alphonso or Ataulfo mangoes.
Ingredients
4 cups frozen mango chunks
1/2 cup full-fat canned coconut milk
2 tablespoons honey or date paste
1 teaspoon fresh lime juice
1/2 teaspoon vanilla extract
Instructions
Place the frozen mango chunks into a high-powered blender.
Pour the chilled coconut milk over the mangoes.
Add the honey or date paste, lime juice, and vanilla extract.
Secure the lid and start the blender on low speed.
Increase to high speed, using a tamper to push frozen fruit into the blades.
Process for 60 seconds until the mixture reaches a smooth, soft-serve consistency.
Serve immediately for the best texture.
Notes
Freeze mango chunks for at least six hours beforehand for a thicker, scoopable ice cream. Use only the thick white cream portion found at the top of the chilled coconut milk can for a richer mouthfeel. If the mixture is too thin, return it to the freezer for 30 minutes before serving.
- Prep Time: 10
- Category: Trending
- Method: Blending
- Cuisine: Healthy Dessert
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 22g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg
