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  • Rachel Katzman

Mango Coconut Frozen "Yogurt" with fresh Mint



As sad as I am to see summer go (even though my apartment is without central air), I have to face the reality that September is right around the corner. But seriously, why does summer come and go in a flash? Here’s hoping Chicago’s brutal winter stays far, far away!

So what better way to bid farewell to some fantastic warm weather than making perhaps the easiest, yummiest frozen “yogurt” made with mango and coconut! I’m sure you’ve realized that it’s not made with dairy, but just 3 simple ingredients. Seriously, when I said easy, I meant it!

For this recipe, if you want to use fresh mango, go for it! I’m just one of those people that has no problem paying an extra dollar to save me tons of time prepping. So I bought frozen mango instead. Plus, cutting up a mango is super annoying, because of that enormous pit that always feels like it’s taking up the entire fruit. So be it. Store-bought frozen it is!

I love making this as a dessert if I’m using frozen mango, but if you’re using fresh, or you decide to thaw your frozen mango, this would be an excellent palate cleanser or chilled fruit soup to start off your end-of-summer meal! Or, you could pour them into Popsicle molds – how fun would that be?! So be creative and make it your own! Don’t have fresh mint? No worries! This recipe is just as good without it – I just think it gives it a pop of fresh and earthy flavor. Okay, again with the simplicity, but this dessert is gluten-free, paleo, sugar-free and dairy-free! That's right, there is NO added sugar, just the natural sweetness of the fruit. If you decide you need to sweeten it up, you can add some powdered or liquid stevia.

So go outside and enjoy these last few weeks of summer while savoring this deliciously fresh frozen treat.

Happy Summer!

xoxo

Rachel


Mango Coconut Frozen "Yogurt" with fresh Mint

Makes approximately 4-5 cups

Prep time: 5 minutes

Total time: 5 hours of freezing time

  • 1 24 oz. bag of frozen mango

  • If you'd like to make this into a fruit soup, thaw the mango first, or use fresh

  • 1 can of full fat coconut milk

  • A few sprigs of fresh mint, rinsed well and checked for bugs, plus extra for garnish

  1. Add the coconut milk, frozen mango and mint into a high-speed blender

  2. Blend at high speed for a few minutes until fully combined. You may need to stop and scrape down the sides

  3. Pour the mixture into a foil or glass container (I used a small 9-inch foil pan), and freeze for several hours

  4. Serve with an ice cream scoop, garnish with fresh mint and devour!

#mango #coconut #frozenyogurt #dairyfree #paleo #glutenfree #sugarfree

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