Print
Mango Ice-Cream
You'll never feel bad about eating dessert again if you stick to eating real ingredients. If you are craving a summer cool down refresher this is the recipe for you. I used fresh ripe mangos that I cut into chunks and froze for maximum flavour.
Ingredients
- 1 14oz can coconut cream
- 3 cups fresh ripe mango (2 large mangos) chopped then frozen
- 1 tsp vanilla extract
Instructions
- Add all ingredients to a high speed blender and blend until creamy. Stop a few times to scrape down sides, or leave a few berry chunks for crunch.
Recipe Notes
Tip: If you can't find coconut cream, place 1 can of full fat coconut milk (be sure there are no fillers, gums etc) and place in the fridge overnight. Turn the can upside down and pour out the coconut water (reserve for a smoothie). Then scoop the solids of the coconut cream out of the jar.
Tip: You can control consistency of ice cream by freezing less for soft-serve and longer for regular ice cream.
Storage Tip: Store your ice-cream in an airtight container with a lid for up to 3 months. Thaw before serving ~20-40 min.