Mango Coconut Ice Cream
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Vegan Mango Coconut Ice Cream

The creamy coconut milk mingled with the mango is simply so refreshing. This Mango Coconut ice cream lolly is vegan and refined sugar-free.
Course Dessert, Snack
Cuisine Vegan, Vegetarian
Keyword dairy-free, easy, summer
Prep Time 5 minutes
Freezer Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 107kcal
Author Eva Burg

Ingredients

Instructions

  • Add the diced mango into a blender and blend until it turns into a smooth puree.
  • First divide the coconut cream evenly across the moulds and then layer the mango puree on top.
  • Give it a tiny stir with the wooden lolly stick to achieve a marble effect.
  • Place the wooden stick in the centre and freeze for a minimum of 4 -6 hours.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 180mg | Fiber: 1g | Sugar: 9g | Vitamin A: 14.9% | Vitamin C: 31% | Calcium: 1% | Iron: 3.1%