I bought a massive $8 box of discount mangos and ever since I have been pondering possible recipes. I used the rest of the fresh mango for salsa (in my last recipe) and spent many days freezing the rest. Soooo I thought I’d try out a dairy-free mango ice cream 🙆🏻‍♀️. This recipe is super simple and only has 3 ingredients! Mango, coconut cream and dates. The dates add natural sweetness and they also do not fully freeze so it helps the texture.

Ingredients:

• 1 can coconut cream
• 1/2 cup dates
• 2 cups frozen mango

Method:

1. Pour coconut cream in a saucepan over medium.
2. Chop dates into pieces and add to coconut cream. Stir and cook until bubbling then turn to low until dates are soft. Turn off and let cool for 5 minutes.
3. Place coconut cream and dates in a high-speed blender and blend on high until smooth.
4. Add mango a little bit at a time and blend until smooth.
5. Place into a container and freeze.  I used a small glass dish.

Note: You can enjoy right away and it will be more of a thick smoothie bowl OR you can let it freeze overnight then thaw for a few minutes, break it up and blend once more for a more ice creamy consistency. Serve plain or with toppings of your choice. I topped mine with fresh passionfruit from the neighbour’s backyard. 😋