Coconut Mango Nice Cream
A quick and refreshing treat that balances the tropical flavors of mango and coconut, inspired by the classic Thai dessert of mango sticky rice.
Servings: 2 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 2 cups frozen mango chunks
- 1 very ripe banana sliced and frozen
- 1/3 to 1/2 cup full fat coconut milk Start with 1/3 cup and add as needed.
- 1 to 2 teaspoons honey or maple syrup Optional depending on mango sweetness.
- a pinch of salt Tiny but important.
- as needed optional toppings Squeeze of lime, toasted coconut, chopped mango.
Instructions
Preparation
- Add frozen mango and frozen banana to a blender or food processor.
- Pour in 1/3 cup coconut milk and a pinch of salt.
- Blend, stopping to scrape down the sides, adding more coconut milk until it turns thick and creamy.
- Taste it. Add honey or maple syrup only if it needs additional sweetness.
- Eat right away for soft serve vibes, or freeze for 30 to 60 minutes for a firmer scoop.
Notes
The banana helps create creaminess without dairy. If you need a banana-free version, try using frozen coconut milk ice cubes or thick coconut cream to help blend smoothly.