Homemade Mango Ice Cream Recipe
Simple to make Homemade Mango Ice cream recipe with coconut milk using an ice cream maker machine or food processor - extremely healthy vegan nice cream
Servings: 6 people
Calories: 361kcal
Ingredients
- 3 mangoes cubed
- 15 oz coconut milk canned
- 1 Cup honey
- Pinch salt
- 1 tsp Lemon juice
Instructions
- Skin and dice up 3 large mangoes into 1-inch chunks.
- Freeze the chopped up mangoes in the freezer overnight.
- The next day, add coconut milk, frozen mangoes, 1 cup honey, a pinch of salt and 1 teaspoon lemon juice to a food processor. You might need to add in batches depending on the size of your food processor. If that is the case, half the measurements to divide the batches.
- Freeze in a freeze approved glass like pyrex. This is my favorite ice cream container.
- Remove from the freezer about 15 minutes before you serve. You want to be able to easily get a spoon into the mango ice cream.
Notes
You can throw in a couple of tiny mango chunks (nothing more fun than a little piece of mango between layers of ice cream) and sit back to enjoy it. You can also add some pieces of a wafer or waffle cones to decorate it or to add a bit of crunchiness.
Nutrition
Sodium: 12mg | Calcium: 25mg | Vitamin C: 31.4mg | Vitamin A: 895IU | Sugar: 57g | Fiber: 1g | Potassium: 323mg | Cholesterol: 0mg | Calories: 361kcal | Saturated Fat: 13g | Fat: 15g | Protein: 2g | Carbohydrates: 60g | Iron: 2.7mg