Love ice cream but hate the guilt that comes with eating it? With this homemade mango ice cream, your sweet treat is also a serving of fruit!
Show me a box of cookies, a slice of cake, or a pasty, and I’ll gladly say no. But show me a bowl of ice cream (or a brownie, but that’s a different post) and I’ll be all over it! I’ll pretty much eat any flavor, which is of no service to me. Let’s face it. Ice cream is normally high in fat, and even if it’s sold as low fat, it’s full of artificial sweeteners, sodium, and preservatives.
About 7 years ago I went raw vegan for 6 months (towards the end of those 6 months I would have killed someone for a cooked tomato) and went crazy becoming a raw vegan culinary master in my kitchen. One of my favorite things to make was a version of this same mango ice cream but without the yogurt.
Since mango season always treat us very well, I found this to be an effective and creative way to use all the mangoes I was receiving. The mango ice cream I made back had a more icy texture, but was still delicious.
Years later, I remembered my adventures in making raw vegan ice cream and decided to change up the recipe a bit. By adding non-fat Greek yogurt, the icy texture became more creamy. I also found the need to balance the sour of the yogurt with a little more sweet, hence the two tablespoons of brown sugar. In any event, this wonderful homemade recipe now has six servings of non-fat, natural ice cream.
This mango ice cream recipe is also:
- Very low in cholesterol
- Low in sodium
- High in calcium
- High in vitamin C
- 4 1/2 cups mango frozen, diced, unthawed
- 1 1/2 cups fat-free Greek yogurt plain
- 2 tbsp brown sugar unpacked
- Combine the mango, yogurt and brown sugar in a food processor.
- Immediately process until smooth.
- This ice cream can last up to 1 week if frozen airtight. Let the ice cream sit at room temperature to soften a bit before your serve.
Check out 7 Benefits of Mango here.