Recipe

Ingredients for a 24-oz pint:

• Mango, fresh (3 medium / 259 g)
• Coconut milk, unsweetened (200 ml)
• Coconut Melona (1 bar)
• Cream cheese, light (4 tbsps)
• Milk, 2% fat, ultra-filtered (⅓ cup)
• Salt (⅝ tsp)
• Monkfruit sweetner with allulose (¼ cup)

Instructions:

1. Blend everything together.
2. Freeze for 24 hours.
3. Spin on ICE CREAM (push down and re-spin with a splash of milk if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

Absolutely WOW! It’s refreshing, satiating, and oh so satisfying! We won’t look at the macros for this one—it’s a well deserved treat.

The Good (what went well):

• Load up the mangoes: The tropical mango flavour really came through! About half the pint was filled with mangoes before blending.
• Salt is the bridge: This recipe calls for A LOT of salt! Don’t be afraid! It really ties the entire flavour together.

The Bad (lessons learned):

• Slightly icy texture: The only thing missing from this pint is that incredibly smooth and creamy texture. Perhaps simmering the mango puree would reduce the water bound by fruit fibers.