We’ve had so much fun celebrating our cookbook’s one-year anniversary with you this week! We wanted to close out the week with a little bonus recipe for you all—it’s from our cookbook, Weekday Weekend. And this would be a great recipe to make before summer winds down.
As you know, our cookbook is a mix of healthy and indulgent recipes. This mango ice cream is from the weekday section—which means it’s on the healthier side. This ice cream contains no dairy or added refined sugar; but it’s still ultra creamy and will certainly satisfy a sweet craving.
I love mango in this recipe as it’s one of my favorite fruits, especially in the summer when it’s fresh (but you can always buy frozen in other seasons). But you could also swap out the mango for other fruit you may have on hand. I think this would be delicious with strawberries or peaches, for example. Enjoy! xo. Emma
Mango Ice Cream
- 16 ounces 454 g frozen, cubed mango
- 1 can coconut milk, 13.5 oz (382 g) (make sure to use the full fat version for this recipe)
- 1 vanilla bean
- 1 tablespoon honey or maple syrup optional
- In a blender or food processor, add the coconut milk (cream and liquid) and the seeds from the vanilla bean. Simply use a sharp knife to cut down the center of the bean and then scrape out the seeds. Blend until very smooth. See how well yours blends and you decide what’s needed here, the goal is a super smooth liquid with no lumps!
- Add the frozen mango and honey (or maple syrup) if using. Pulse until you get a soft serve consistency. If the mixture is too thick to blend well add another tablespoon of unsweetened almond milk or water. You can enjoy some of this right then if you like. What you don’t consume freeze in a small airtight container until you are ready to scoop it out and enjoy.