#coconutmango

This vegan coconut mango ice cream is a refreshing and tropical treat perfect for summer. Creamy coconut milk blends with sweet mangoes to create a luscious dairy-free dessert.

Ingredients: 2 cups coconut milk. 2 ripe mangoes, peeled and diced. 1/2 cup maple syrup. 1 tsp vanilla extract.

Instructions: In a blender, combine coconut milk, diced mangoes, maple syrup, and vanilla extract. Blend until smooth and creamy. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours until firm. Serve scoops of delicious vegan coconut mango ice cream.

Prep Time: 15 minutes

Cook Time: 20 minutes

There is something tropical about this Coconut and Mango Smoothie. It has the rich, creamy texture of coconut and the sweet taste of ripe mango. If it's hot outside, this cool and healthy treat is great for breakfast or as a snack.

Ingredients: 1 cup diced ripe mango. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Place all the ingredients in a blender. Blend until smooth and creamy. Taste and adjust sweetness with more honey, if desired. Pour into a glass and enjoy! Optionally, garnish with shredded coconut or a slice of fresh mango.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Coconut Mango Smoothie Bowl is a tropical delight that's both refreshing and satisfying. The creamy blend of ripe mango and coconut milk is complemented by the crunch of granola and the burst of fresh berries. It's a perfect breakfast or snack to kickstart your day with a taste of the tropics!

Ingredients: 1 ripe mango, peeled and diced. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 1 tablespoon honey optional, for sweetness. 1/4 cup granola. 1/4 cup shredded coconut. 1/4 cup fresh berries e.g., strawberries, blueberries, raspberries. Sliced banana and kiwi for garnish.

Instructions: In a blender, combine the diced mango, coconut milk, Greek yogurt, and honey if using. Blend until smooth and creamy, adding more coconut milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top the smoothie with granola, shredded coconut, fresh berries, sliced banana, and kiwi. Enjoy your delicious Coconut Mango Smoothie Bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

Making these coconut mango popsicles is a fun tropical treat because they have the sweetness of ripe mangoes and the richness of coconut milk.

Ingredients: 2 ripe mangoes, peeled and diced. 1 can 13.5 oz coconut milk. 1/4 cup honey or agave syrup. 1 teaspoon vanilla extract. 1/4 cup shredded coconut optional.

Instructions: Dice the mangoes and put them in a blender with coconut milk, honey or agave syrup, and vanilla extract. Mix until it's smooth. You can add shredded coconut for extra texture if you want to. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. To take the popsicles out of the molds, run warm water over them for a few seconds and then pull them out gently. Have fun with these cool coconut mango popsicles!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the tropical tastes of coconut and mango in these delicious cheesecake parfaits. This dessert is great for cooling off on a hot day.

Ingredients: 1 cup graham cracker crumbs. 1/4 cup melted butter. 1 cup cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup coconut milk. 1 cup diced mango. 1 cup whipped cream. Shredded coconut for garnish.

Instructions: To make the crust, mix graham cracker crumbs and melted butter in a bowl. Add powdered sugar, vanilla extract, and cream cheese to a different bowl. Beat the mixture until it is smooth. Put the graham cracker crust in the bottom of each parfait glass. Cover the crust with a layer of the cream cheese mix. Add the coconut milk on top of the cream cheese. Put some diced mango on top of the coconut milk. Do this again and again until the glasses are almost full. Finish by putting some whipped cream on top. Add shredded coconut as a garnish. Put it in the fridge for at least two hours before you serve it.