GF, DF, Paleo, Vegan
Skill level: Easy
This Australian summer is supposed to deliver the best mango season in decades! Mangoes are full of vitamins A, E & K which are fat soluble vitamins that are best absorbed when there is fat present. Coconut cream is full of natural fats so I’ve used these in combination with the mango to make a tasty way to get the most nutrition from your mangoes. Plus it’s a great recipe to use when those often pricey mangoes are a bit soft and past their best.
½ tin coconut cream (ideally BPA free. Also, the only ingredient should be coconut milk/cream)
Zest of 1 lime
Pinch sea salt
8 mango cheeks (4 mangoes)
Juice of 1 lime
1) Place coconut cream, salt and zest in a small bowl and mix well.
2) Scoop out the flesh from the mango cheeks and place in a blender with lime juice. Blend until smooth.
3) Place alternating tablespoons of each mixture into ice block moulds and freeze for about 3 hours or until frozen solid. These should keep in the freezer for a couple of months.