As soon as the weather heats up, you better believe I’m ditching the sweatpants and hopping into shorts and a tank top. I worked hard all winter long to get into my best summer body, so I definitely want to show it off! Most years, I would reach for a tub of sugary, store-bought ice cream to cool off, but this year is different. After all, it’s not worth it to break my diet plan just for a sweet treat. Luckily, this 3-ingredient coconut mango ice cream really hits the spot.
Ice cream isn’t just about treating yourself to something tasty, either. Sometimes you need a refreshing, healthy way to cool off on those hot days. This creamy, soft-serve style ice-cream not only satisfies my sweet tooth and cools my body down, but it also has an added bonus. Our 3-ingredient coconut mango ice cream really doesn’t require much time or effort to make: it’s just coconut milk, frozen fruit, and honey. Forget the grocery store ice cream with its laundry list of ingredients!
There are so many reasons to make this 3-ingredient coconut mango ice cream, so read on to learn about how it came together. There’s even a tiny secret hiding in the text below. I don’t want to ruin the surprise, but I’ll give you a hint: you don’t have to use mango as the fruit!
Why We Love This 3-Ingredient Coconut Mango Ice Cream
We love using coconut milk in our healthy dessert recipes. With its creamy texture, this alternative to heavy creams is a clean eating ingredient with no additives or refined ingredients. Some might be concerned about the fat content in coconut milk because it is high in fatty acids and saturated fats. If you want to lower the quantity of fat in your ice cream, you can aways choose low-fat coconut milks.
Then, we sweetened things up. Honey is our favorite way to sweeten a dish without resorting to highly processed and refined sugars. Add mango (or, any other antioxidant-rich fruit) and you’ve dosed your ice cream with flavor and phytonutrients, fiber, vitamins, and minerals – the good stuff not found in traditionally made frozen desserts.
Want to be let in on a little secret? You don’t have to use mangos. Really, any flavor of frozen fruit works beautifully with this recipe. Try strawberries, peaches, or bananas, too! We started with a tropical fruit and this 3-ingredient coconut mango ice cream recipe absolutely blew our socks off. Sweet and tangy, mango pairs beautifully with the flavor of coconut.
In the end, the only thing that could top this delicious ice cream was a homemade Raw Raspberry-Chia Sauce. Don’t worry, that recipe is included below! We also added a little drizzle of fresh passion fruit for color and crunch.
You have absolutely got to try this summertime sweet. It’s refreshing, flavorful, and so, so cool. This is a healthy frozen dessert you’ll want to keep in your freezer all summer long!
Yields: 6 servings | Serving Size: 1/2 cup | Calories: 189 | Total Fat: 9 g | Saturated Fat: 7 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 8 mg | Carbohydrates: 30 g | Dietary Fiber: 2 g | Sugars: 26 g | Protein: 2 g | SmartPoints: 11
- 1 cup canned Coconut Milk (full-fat recommended)
- 3 cups organic diced mango, frozen
- 1 tablespoon honey, optional
- 1/3 cup raspberries
- 3 tablespoons honey, optional pure maple syrup
- 1 teaspoon chia
- In a hi-speed blender or large food processor, blend together coconut milk, frozen mango, and honey until the texture of soft-serve ice cream. Scoop ice cream into serving dishes.
- Optional Sauce: Puree ingredients for the raspberry sauce in a small food processor.
- Tip: If using a hi-speed blender, use the tamper that comes with it for a creamier consistency.