#mangococonutdelight

This vegan mango ice cream is smooth and cool, just what you need on a hot summer day. It's dairy-free and tastes like the tropics because it's made with ripe mangoes and coconut milk.

Ingredients: 3 ripe mangoes, peeled and diced. 1 can 13.5 oz full-fat coconut milk. 1/4 cup maple syrup or agave syrup. 1 tsp vanilla extract. Pinch of salt.

Instructions: In a blender, combine diced mangoes, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy. Pour the mixture into a shallow dish or ice cream maker. If using a dish, cover and freeze for 4-6 hours, stirring every hour until firm. If using an ice cream maker, follow the manufacturer's instructions. Once frozen, scoop out the ice cream into bowls or cones. Serve immediately or store in an airtight container in the freezer.

Prep Time: 10 minutes

Cook Time: 240 minutes

These cool popsicles have the tropical tastes of mango and coconut, and the chia seeds are good for you. The are great for a hot summer day or as a dessert that won't make you feel bad!

Ingredients: 1 ripe mango, peeled and chopped. 1 cup coconut milk. 2 tablespoons chia seeds. 2 tablespoons honey or maple syrup optional.

Instructions: Put chopped mango and coconut milk in a blender and blend until smooth. Add the sweetener and chia seeds, if you want. Place the mix into popsicle molds. Put in the popsicle sticks and freeze until solid, which should take at least 4 hours. Run warm water over the molds for a few seconds to loosen the popsicles and then take them out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes