The weekends often find me sharing more treat recipes, not because I personally eat more of them (promise!). I often have my kids and sometimes the caveman's as well, so the main meals are often basics (eggs and bacon, steak, burgers, salad, etc.). I get a little more experimental when it comes time for snacks and desserts, hence this ice cream post on the heels of yesterday's blondies.
It's still frigid here, snow on the ground and all. Perfectly ripe mangoes were on special at Whole Foods, though, so it seemed the perfect time to channel the tropics and make a sunny frozen treat. I didn't have to add much sweetener, either, as the fruit itself was super sweet and delicious.
Vegan Mango Ice Cream
3 cans coconut milk (light or regular)
3-4 mangoes, chopped
3 tbs. vanilla extract
1/4 cup natural sweetener (I used raw honey)
1.5 tsp. xantham or guar gum
Combine all ingredients in a high-powered blender, then refrigerate
until cold. Make ice cream according to ice cream maker instructions,
then allow to freeze for 1-2 hours before serving.