Ice cream is one of my favorite sweet treats but unfortunately, my body doesn't agree with that statement. For the past couple of years, I have tried to stay "mostly" dairy free and it hasn't been too hard–except for the summer months. When it gets hot, all I want is a refreshing and creamy ice cream sans the cream.
Banana "nice" cream (an easy vegan substitute for homemade ice cream) was all the rage last summer, and for good reason, but I am getting slightly sick of bananas and have been in the mood for something a bit more tropical.
When mangos were on sale (3 for $1!) at my local Sprouts Market, a light bulb went off in my head–"nice" cream with mangos instead of banana. Ingenious, if I say so myself.
Mango Coconut "Nice" Cream
- Prep Time:3 hrs
- Cook Time:5 mins
- Total Time:3 hrs 5 mins
- Servings:6
- Easy
- 3 mangos
- 1/2 can full fat coconut milk
Ingredients
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Step 1
Cut two ripe mangos into cubes and freeze overnight.
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Step 2
Once frozen, add mango chunks to a food processor and add half the can of coconut milk. Blend until a creamy "ice cream" consistency. May have to stop and push down the sides if the mango is getting stuck.
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Step 3
Once fully combined, cut the third mango and fold into "nice" cream. Serve immediately or freeze and save for later.