Tuesday, June 17, 2014

Vegan Coconut, Mango & Passion Fruit Ice Cream


God knows I have a wicked sweet tooth. 
I've been craving fruity sweets lately - but trying to find some ways to make dessert a little healthier. I had my heart set on making some mango popsicles the other day, but couldn't find my molds. 
So, improvisation takes over.

I think this time, I hit the jackpot. Fruity, summer ice cream with no dairy, just a little sweetener, and three of my favorite flavors together - mango, coconut, and passion fruit!





These Haitian mangoes were incredibly sweet....so delicious! I can't wait to get some more.



If you want to take a shortcut here, you could definitely buy frozen cubed mango....but I find it pretty satisfying to buy them fresh, cut them up, and freeze them myself. If you need tips on cutting up fresh mango, here are some good ones. Personally, hedgehog method works for me.
And oh, don't skip the toasted coconut topping. Swoon.



Happy, fruity summer.


Vegan Coconut, Mango & Passion Fruit Ice Cream

2 Haitian mangoes, peeled, cubed & frozen {about 2 1/2 cups}
1 can lite coconut milk
1/2 teaspoon ground cardamom seeds {optional}
1/4 to 1/3 cup frozen passion fruit pulp
2-3 Tablespoons liquid sweetener {I used Lyle's Golden Syrup, but honey, agave, maple syrup would also work}
Large flake coconut

While fresh mango is freezing, place the coconut milk and ground cardamom seeds in a measuring cup. Stir together and let sit in the refrigerator for at least one hour.

Place frozen mango and passion fruit pulp into a high-powered blender {love my Vitamix}. Add the coconut milk and sweetener. Blend until smooth.
Divide the mixture into some small, glass containers and place in the freezer. Allow to freeze, about 1 1/2 hours or longer.

While ice cream freezes, toast your coconut. Preheat oven to 325F. Line a half sheet pan with a piece of parchment. Scatter the large flake coconut across evenly. Place in oven and toast till golden brown. Coconut can burn quickly, so check it every couple of minutes and stir as needed.

Remove the containers and microwave each one briefly {like maybe 30 seconds} just to soften a bit. Break up the blocks of ice cream into big chunks and place back into the blender. Blend just until smooth. Scoop and enjoy.

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