When you want ice cream consider making it yourself–it’s easy and likely will be much better for you! Mango makes a creamy full-bodied ice cream and you can adjust the amount of honey you use to suit your taste. You could also try skipping the honey and adding stevia to sweeten–I haven’t tried this but I bet the sweetness and flavor of mango would work with stevia. You can make this dairy-free by using all coconut milk and omitting the yogurt.
I used an ice cream maker that takes about 20 minutes to thicken and freeze the mixture. It is best to start with frozen fruit and chilled coconut milk–it will thicken much faster. Our local Fresh Market had organic mangoes on sale so we bought several, cut them up and froze them. That’s what inspired this recipe.
Serves 4
2 cups of cut up frozen mango (you can use fresh but it will take longer to freeze)
1 cup organic Greek yogurt (or omit this and use 2 cups of coconut milk)
1 cup of organic, classic (not light) coconut milk, chilled in refrigerator
1/2 cup honey
2 tsp. vanilla extract
pinch of sea salt
Optional: some fresh strawberries slices as topping and/or toasted coconut flakes
If you are using frozen mango, pulverize the frozen mango pieces in a food processor. If they are frozen together, cut them up first or your processor will have trouble pulverizing them. Set aside in a separate bowl.
Place all other ingredients except toppings in the processor and blend well. If you are using fresh mango blend it with everything else at this step. If not, stir this mixture into the bowl with the pulverized frozen mango. Mix well. Taste and add more honey or stevia to sweeten more.
Pour this mixture into the ice cream maker and follow directions for freezing. Serve immediately with the topping if desired.
