The Natural Bud

Blossoming into a Healthier Lifestyle

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Guilt-Free Mango “Ice Cream”

Mango Ice Cream

Mango Ice Cream


I just made this mango “ice cream” for breakfast.  It began as a quick smoothie with what we had on hand, but it turned into a light, creamy mango ice cream!  My two-year-old ate at least half of it!  And it only takes three ingredients! (Well, four if you count the water :))

Mango Ice Cream: the amount it actually made

Mango Ice Cream: the amount it actually made

1. Trader Joe’s Coconut Cream.  I used 1/2 a can, maybe a little more (my coconut cream had been in the fridge, leftover from a previous recipe; I think that added to the ice cream texture).  Coconut cream is also great for making dairy-free whipped topping. 🙂

Trader Joe's Coconut Cream

Trader Joe’s Coconut Cream

2. Half a slice of frozen pineapple (more if you want it sweeter).

3. About 2 Cups of Frozen Mango Cubes.  The Costco near us just started carrying this big bag of organic mango cubes!
IMG_6504Ingredients in Vitamix: note: the vitamin looked fuller the first time. When I took this pic my coconut cream wasn't refrigerated, plus I had no pineapple.

Add these all to the Vitamix (or a high-quality blender) in the order listed, then add 1/4 cup of water (just enough to help it blend). I also have raw honey that I got from Trader Joe’s; may add that next time if anyone wanted it sweeter.  I enjoyed the light taste of this though!  Great as a quick, healthy breakfast!

Quick Overview for those who NEED an EXACT Recipe 😉

  • 3/4 cup coconut cream (Best if refrigerated first)
  • 2 cups frozen mango cubes
  • Half Slice of Frozen Pineapple
  • 1/4 cup water
  • Add in the order listed, then blend until creamy and enjoy 🙂
Toddler Loved It :)  Excuse the "bed-head."

Toddler Loved It 🙂
Excuse the “bed-head.”