Ice cream and mangoes are two quintessential summer must haves.
This recipe uses coconut cream, making it the perfect alternative for those avoiding dairy. The coconut cream layer is not sweet like typical store-bought vanilla ice cream, instead the natural sweetness comes from the blended mango.
Mangoes contain potassium to support muscle contraction and reduce blood pressure, fibre which aids weightloss, lowers cholesterol and of course keeps things moving digestively. If that wasn’t enough to get you to include mangoes in your diet, this sweet fruit also contains beta-carotene and vitamin C potent antioxidants.
This is the perfect treat to serve the kids (or big kids) these holidays.
Mango & Macadamia Ice-Cream Bars
There’s nothing like an ice cream on a hot summer day. Unfortunately store bought ice cream is highly refined and processed (boo!), so we have the perfect solution – make your own!
This sweet, summery dessert is by Nutritionist Jess Worth and as well as tasting ah-mazing, it’s also packed with vitamin C, potassium and fibre. So… ice cream IS good for you – well this one is anyway 🤗
- 1 can organic coconut cream
- ½ cup raw cashews
- ½ cup macadamias, roughly chopped
- 1 tsp vanilla bean paste
- 1 tbs maple syrup
- 3 mangoes
- Line a baking tray with baking paper (I used a slice tray).
- Soak the cashews in water for 20mins.
- Combine coconut cream, soaked cashews, vanilla bean paste, maple syrup in a food processor and blend until well combined (about 2-3mins)
- Spread the base of the tray with chopped macadamias
- Cover the macadamias with the blended coconut base
- Place in the freezer for an hour to set the base.
- Cut the cheeks off the mangoes so you have 6. Remove the skin from cheeks and place roughly chopped cheeks in a blender. Blend until liquid.
- Pour blended mangoes onto the coconut base. Put back in the freezer overnight.
- Remove from the freezer and allow to sit for 5-10mins so that you can slide the icecream out of the tray.
- Cut into bars and enjoy!
Store in an airtight container in the freezer for 2 weeks.
Jessica Worth is a registered nutritionist who is passionate about helping women achieve their health goals. Determined to break down the basics of nutrition and make food fun again.