Mango & Yoghurt Ice Cream – and its even dairy free!

By: Susan Joy

This simple creamy mango treat has only three ingredients. My fruity ice cream is free from dairy and gluten and contains minimal sweetener. It’s also perfect for making ice-blocks. When your kids ask for dessert, this is the kind of treat you can say YES to.

Serves: 6 (700g) or 8 icy-poles | Prep Time: 00:15 | Cooking Time: 00:00 | * plus freezing time

Ingredients

  • 2 Lge ripe mangos
  • 300g vanilla coconut yoghurt
  • 1 Tbsp honey or maple syrup

 

Directions

Remove the cheeks from mangoes, scoop out the flesh and cut all the flesh from the stone and add the mango to a blender.

Add the coconut yoghurt and honey to the blender and blend on high until you have a smooth and creamy consistency. The texture comes out more like a mousse.

Spoon the mango mixture into a lined freezer-safe container, smooth the surface and seal or spoon into ice-block moulds.

Place in the freezer for 3 hours or until set firm before serving. This mixture can also be chilled and eaten as a soft mousse over fruit salad without freezing.

If your mango ice cream has been frozen overnight or longer, allow the container to sit out for 15 – 20 minutes or longer to soften enough to scoop out easily. If you are using silicon ice-block moulds the ice creams will pop out easily, for regular moulds dip them into warm water for 20 seconds before removing.

 

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

 

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