Our mango tree yielded a surprisingly large crop this summer (photo not mine, as I didn’t snap a picture of the mangoes before processing them), and there’s only so much mango you can eat. So, I sliced and froze a batch, and on one hot afternoon, I decided to experiment and make mango ice cream.
The result was an absolute hit: refreshing, creamy, and quick to make. It contains only three ingredients and is all-natural and vegan!
You’ll need:
- About 2 cups of mango slices/cubes, peeled, either fresh or frozen
- 1 cup of coconut cream
- Your preferred sweetener to taste (I used brown sugar)
Blend all ingredients together until thoroughly mixed and smooth. You may need to wait for your mango to thaw if you’re using frozen fruit. Pour into a container, pop into the freezer, and stir about every 30-60 minutes to keep ice crystals from forming.
Scoop and enjoy! If the ice cream is too solid, let it thaw a bit.
I haven’t tried this yet, but I imagine it will also work great with berries, bananas, peaches, passionfruit, or a combo of the above.
Domestic Felicity 