Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
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
minutes
Freezer Time
4
hours
hours
Total Time
4
hours
hours
5
minutes
minutes
Servings
6
Calories
107
kcal
Author
Eva Burg
Ingredients
2 1/2
cups
mango
diced
1/2
cup
coconut cream
popsicle/ lolly moulds
lolly sticks
US Customary
-
Metric
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:
107
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
6
g
|
Sodium:
1
mg
|
Potassium:
180
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
745
IU
|
Vitamin C:
25.6
mg
|
Calcium:
10
mg
|
Iron:
0.6
mg