APRON AND PANS - COCONUT MANGO ICECREAM
Ingredients
1 large mango
1 large banana
⅓ cup coconut milk (The thick kind for cooking)
Preparation
Peel and cut mango and bananas into chunks. Place in a bag and freeze until solid.
Place frozen mango and banana in a food processor or blender. Pulse until they become coarse crumbs, scrape down the sides of the processor bowl and continue to blend until they start to combine into a softer paste.
Add the coconut milk while blending. Continue to process until fluffy.
Serve immediately. Garnish as desired (dark chocolate, coconut flakes, granola are great options).
You can choose to serve this frozen instead of straight from the processor and quite soft. Simply pour the mixture into a freezer safe container and freeze overnight. Scoop to serve.
1 large mango
1 large banana
⅓ cup coconut milk (The thick kind for cooking)
Preparation
Peel and cut mango and bananas into chunks. Place in a bag and freeze until solid.
Place frozen mango and banana in a food processor or blender. Pulse until they become coarse crumbs, scrape down the sides of the processor bowl and continue to blend until they start to combine into a softer paste.
Add the coconut milk while blending. Continue to process until fluffy.
Serve immediately. Garnish as desired (dark chocolate, coconut flakes, granola are great options).
You can choose to serve this frozen instead of straight from the processor and quite soft. Simply pour the mixture into a freezer safe container and freeze overnight. Scoop to serve.
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