It's been a long, cold, windy six months and we are pining for warmer weather. For the last two days we've been snowed in. School was cancelled and roads were a mess, so we hunkered down and plotted.
"How can we speed old Mr. Jack Frost on his way?" I asked the kids.
"Let's make ICE CREAM!" they cheered.
Brilliant! So we did. And for good measure we added an extra dose of the tropics in the form of mango and coconut (but no worries, you won't even taste the coconut).
This Mango Ice Cream—nondairy of course—conjures up memories of my childhood. My tutu and grandpa Q had a gigantic mango tree in their front yard that was the envy of the neighborhood.
Our summer visits always seemed to coincide with mango season—and that meant churning up gallons of mango ice cream and enjoying it with our legs dangling off the pier (see the pic above). Sweet memories indeed.
Dairy Free Mango Ice Cream
1 (14 ounce) can full-fat coconut milk
2 cups mango puree (I use this one, found where Hispanic groceries are sold)
2 tablespoons honey or granulated sugar
1 dropper of my favorite liquid stevia concentrate (or and more sweetener to taste)
1/2 heaping teaspoon guar gum
- Add ingredients to blender container; cover and blend until smooth.
- Refrigerate (or stick in freezer) until chilled through.
- Add to 1.5 quart ice cream maker and follow manufacturer's instructions OR pour into popsicle molds for pops.
Using fresh mango? If you would like to use fresh mango, I'd suggest chopping and simmering the mango with a little water to help break down the pesky fibers in the flesh. Simmer it for a bit, let cool, and then puree.