Mango-Lime Coconut Ice Cream
recipe

A refreshing summer treat that combines the sweetness of mango with the zing of lime in creamy coconut milk. This vegan ice cream is the perfect indulgence for hot summer days.
Preparation Time: 30 minutes + freezing time
Serving Size: 4-6 servings

Ingredients

- ¾ cup pureed mango (fresh or frozen)
- 1 banana
- ½ cup creamy coconut milk + 2 tsp cornstarch
- 1 tsp lime zest
- 2 ½ tbsp lime juice
- 1 tbsp coconut oil
- 2 tbsp glucose syrup (or more)
- Additional sweetener to taste (e.g. stevia)

Instructions

1. Peel and puree the mango until you have ¾ cup of puree.
2. Heat the coconut milk to a simmer. Mix cornstarch with a small amount of water, and add it to the coconut milk while stirring continuously until the mixture thickens. Remove from heat and let cool.
3. Once the coconut milk has cooled, combine all ingredients in a blender or use an immersion blender to mix until smooth.
4. Taste the mixture and add more sweetener if needed.
5. Freeze the mixture. If you’re not using an ice cream maker, stir the mixture occasionally as it freezes.
6. Take the ice cream out of the freezer about 10 minutes before serving to let it soften at room temperature.
Nutritional Information (per serving, estimate):
- Calories: 150 kcal
- Protein: 2 g
- Carbohydrates: 25 g
- Fat: 6 g
- Fiber: 2 g

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