CocoMango Ice Cream

I am in the mood for ice cream and all I have is some over ripen mangos in the freezer. I put cut up the mangos in the freezer because it was getting so ripe and I didn’t want to waste it. It just happen that it wont go to waste because today is the day that I will use it! I happen to be a big fan of the coconut and mango combination. This works for my family because my daughter is not only a wheat allergy but also soy, nuts, peanuts and DAIRY. This means “traditional ice cream” is not going to be sitting in my freezer. My dear friends, you are probably thinking that ice cream is going to take forever to make. Don’t worry! With the new high power blenders they make out there, we can make ice cream in less that 20min!

CocoMango Ice Cream Recipe

Ingredients:

4 cups of cut up frozen mangos (slightly thawed)
1/2 cup of canned full cream coconut milk
juice of 1/2 lemon
(Optional, raw organic agave or organic coconut syrup depending on the ripeness of your mangos)

Directions:

The best is to add the coconut milk, half the mangos and lemon juice in the blender.
Blend the ingredients well and as the mixture gets smooth, slowly add the rest of the mangos.
Once the mixture is smooth, you serve it immediately as soft serve or you can freeze the mixture in a container for 15min-20. After the mixture sets in the freezer, then scoop it out and serve as a hard scoop.

Serves 4