When fresh mangos are in abundance, stock up the freezer with mango cheeks for cultured, mango ice cream, anytime! It’s dairy free, sugar free, vegan, paleo, SCD and GAPS.
It couldn’t be easier; no ice cream maker required. Frozen mango cheeks whizzed up with coconut yogurt becomes delicious ice cream perfection in minutes. Smooth, creamy and naturally, fruit sweetened. It’s the ideal summer dessert or after school treat.
This is a health food everyone will love. Made with coconut yogurt, mango ice cream is jam packed with probiotic goodness too. What a heavenly way to get good gut loving bacteria into your belly! In fact any of our yogurt recipes could be whipped up into mango ice cream Why not try our dairy varieties - cow milk, raw milk, goat milk or our superfood almond yogurt.
Depending on the sweetness of the cheeks (and your own sweet tooth of course) you may want to add a little honey. I do.
My kids love it in a cone. I enjoy it in a bowl topped with toasted coconut chips. The combination of textures is amazing!
This ice cream is at it’s very best as soon as it’s made - enjoy it straight away (and before it melts). Of course, you can freeze it for another time or spoon it later as a smoothie.
6 frozen mango cheeks
1 cup coconut yogurt
1 tablespoon of honey (optional)
1. Chop up the mango cheeks into bite sized chunks.
2. Process the coconut cream yogurt and mango together in a food processor until smooth and creamy.
3. Taste test and add honey if required. Eat immediately!!