Mango and coconut ice-cream

IMG_1503-2xsIngredients (4servings):

  • 2 cups frozen mango chunks (3 ripe mangoes cut in chunks and frozen overnight)
  • 6 tablespoons xylitol
  • 1/2 cup refrigerated coconut cream
  • 1 handful fresh mint to garnish




Let the mango chunks defrost for 5 minutes at room temperature. Combine xylitol with coconut cream, mix well to dissolve. Add frozen mango chunks. Using a blender blend until smooth and creamy. Divide the ice-cream between four glasses or bowls, garnish with fresh mint. Serve immediately.


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One Response to Mango and coconut ice-cream

  1. Angelika says:


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