The amount of ingredients in this recipe was so exciting that I needed it to be a part of the title. Ever been on a Disney Cruise? I just got back Saturday. Want to know some of my favorite parts of the trip?
1. Getting to eat 5-8 french fries at every meal because buffets rock.
2. Self-serve soft-serve. 2-4 cones a day.
3. Planned dance parties at 1:30 pm in a well-lit lobby with Goofy and Daisy Duck. No cares and no shame – dance parties. are. the. best.
Dancing and swimming in the ocean are two of my favorite things to do in life, and I got to do them both on this trip! Fantastic family memories that will last a lifetime. I can’t recommend this cruise enough!
Blah blah, Becca, why are you telling me about a cruise when I want to know about the recipe? Because of favorite part #2! Several daily ice cream cones sort of set a precedence that’s difficult to achieve once the post-cruise “get a grip” phase began. How could I pacify our ice cream urges but stick to a clean diet? THIS is how! At about 120 calories and 5 grams of protein per serving, it’s beautifully clean.
You’ve probably seen the banana ice cream recipes all over Pinterest, so I’d like to present another option. Mango has a natural creaminess, not unlike the banana, and is very sweet. It is high in fiber and like all orange and yellow fruits and veggies, it’s crazy high in vitamin A and C. I find that I avoid fresh mango because not only is it expensive, but it’s super annoying to pit/peel. The bagged, often organic, frozen mango chunks can be found at Trader Joe’s and ALSO my local Giant for under 4 dollars. If you always have Fage yogurt in your fridge like I do, then you’re half way there! Honey could survive the apocalypse and not “go bad”, so I’m sure you have some of that laying around. I used coconut milk but feel free to try almond milk or cow’s milk (or hemp, rice, soy, etc).
This ice cream is certainly icier than a typical ice cream, but way creamier than sorbet. As suitable for breakfast on a sticky morning as it is for dessert on the back porch, this is a can’t miss easy recipe.
4 Ingredient Mango Ice Cream
10 oz. (1 3/4 c.) chopped frozen Mango
1 c. 2% plain Greek yogurt
3 tbsp. honey or agave
2 tbsp. light coconut milk
small mint leaves for optional garnish
1. Puree mango, yogurt, honey and coconut milk in food processor until creamy and well-blended. Scrape down the sides of the bowl and process again, about 10 seconds.
2. Serve immediately or spoon into a glass loaf or cake pan and cover with plastic wrap and freeze. Before serving frozen ice cream, let sit out at least 10 minutes or microwave on 50% power for 1 minute.