Creamy Coconut Mango Nice Cream
Summer’s best treat is my new Creamy Coconut Mango Nice Cream recipe. With only a couple of ingredients it’s a healthy treat that’s oh, so dreamy and creamy.
Creamy Coconut Mango Nice Cream is this summer’s best cold treat recipe. It’s going to become your absolute favorite treat to make and share on hot summer days. With only a couple of ingredients whipped together, it’s a great healthy treat. Whether you’re going to the pool, having friends over to play in the backyard, or just need something to beat the heat. Plus it’s a great kid’s treat with no added sugar, but still big on flavor! This coconut mango version of ice cream is going to be your best treat yet.
A creamy dreamy cold treat that is just like ice cream. We all love a little treat of ice cream on a hot summer day, right? Whether you have some food allergies that make finding an ice cream treat tricky or you want a more healthy version of ice cream, this one’s for you! With the ingredients being frozen mango, canned coconut milk, and a little dash of collagen peptides, this cold treat is easy to make, allergy-friendly, and super healthy.
I really thought about calling this recipe Coconut Mango Fluff because it’s one the fluffiest cold treats I’ve ever had! The frozen mango with the thick creamy canned coconut milk mix so well together for flavor and fluffiness. It’s like eating a cloud. A cold cloud. But still a fluffy cloud! 😉 But it was a better hit on Pinterest to name it ‘nice cream’. Plus once you add the toppings on, it takes it to the next level of amazingness.
My favorite toppings to add to Creamy Coconut Mango Nice Cream are unsweetened shredded coconut shreds (I have a bit of a coconut obsession!) and pepitas. Those two are simply amazing with the mango flavors. Of course if you turn this into more of a smoothie bowl you can get a lot more creative with toppings. Fresh fruit sliced, a dash of cinnamon, a small handful of granola, chopped nuts, sunflower seeds…seriously the options are pretty much endless! Let me know your favorite toppings when you make this cold treat on a hot summer day. Drop me a comment below or connect on social with tagging me in your post with @anaankeny
- 1 cup frozen mango chunks
-
1
can
coconut milk
-
2
scoops
collagen peptides
-
1/4
cup
unsweetened coconut shreds
-
2
Tbsp
hemp hearts
-
1/3
cup
pepitas
also known as pumpkin seeds
-
In a food processor combine the frozen mango and canned coconut milk. Process on high for 30-45 seconds or until all mango chunks have been broken up and mixture is light and creamy.
-
Remove from food processor and evenly scoop into 4 mason jars, cups or bowls. Top with the coconut shreds, hemp hearts and pepitas.
Store leftovers in a glass container with a lid in the fridge for up to 4 days.
PIN NOW TO MAKE LATER —>
MORE TREATS:
Grain-free Chocolate Banana Bread Bites
Chocolate Zucchini Cupcakes with Orange Drizzle
USED IN THIS RECIPE:
