With the summer Bank Holiday weekend coming up, what is there not to enjoy about a dairy free ice-cream! This creamy mango coconut ice-cream is delicious and super quick and easy to make. No ice cream maker needed!
Having cashew nuts in the mango coconut ice cream gives a nutty flavour and adds in some protein. I recommend soaking the nuts before adding them. For this recipe you could use frozen or fresh mango, but you could always substitute with other fruit – berries or banana also work particularly well.
To make, its as simple as blitzing all ingredients in a blender, then freeze, serve and enjoy!
Serves 6
125g cashew nuts soaked for 2-3 hours
150g Mango chunks (I used frozen but can be fresh)
1 can (400g) coconut milk
2 tablespoons maple syrup
1 tablespoon vanilla extract
Method Mango Coconut Ice-cream:
- Simply place all the ingredients in a high-speed blender and biltz until smooth and creamy.
- Pour mixture into a freezer proof container and freeze until firm – this will take at least a few hours
- Serve with fresh or defrosted mango chunks.
Conscious Cooking
Cook Books available on amazon
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