Sunday, May 21, 2017

3-Ingredient Mango Tango Coconut Ice Cream (Vegan)

How (naturally) sweet it is!

Choose carefully, and this light refreshing dessert can be made with just three ingredients - and more good news - in a regular blender.

Look for:
Ripe Ataulfo mangoes
Tangy juicy limes
Thai Kitchen Organic Coconut Milk 

Even better with cut strawberries, peaches, kiwis, or fresh berries, serve this beautiful, healthy mango ice cream any time you're feeling tropical ~ 

My Paleo Marin Rating: 4 Persimmons


3-4 Ataulfo mangoes, peeled and cut in chunks (about 4 cups total)
Juice of 1 lime
1-14 oz. can Thai Kitchen Organic Coconut Milk (full fat)

Optional: 1/2 cup honey or maple syrup; 1 tsp. vanilla; pinch of salt.


Ataulfo Mangoes
Photo from Google Images
1. Cut the mangoes as shown in the video here. Spread out the chunks on a parchment-lined sheet or plates, and put in the freezer for 4 hours, or overnight.

2. Place the frozen mangoes, lime juice, and coconut milk in a blender. Mix until everything turns into a creamy liquid. Leave some mango bits if possible.

3. Taste for personal preference: add honey or maple syrup, vanilla, or pinch of salt as desired.

Contains guar gum that
prevents ice crystal buildup.
Photo from website
4. Return to freezer for about 3 hours. Thaw out for about 20 minutes before serving.

Serve with cut fruit. Enjoy!

#paleo #vegan #dairyfree #sorbet #icecream #mangoes #whips #dessert #coconutmilk #tropical #Thai #kids #healthyeats

Recipe adapted from the ifoodreal website here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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