Mango Coconut Ice Cream Recipe

Mango coconut ice cream recipe - Dr. Axe

This Mango Coconut Ice Cream recipe is amazing! It not only curbs a craving for something sweet but is also high in vitamin C and healthy fats! Try it today!


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Mango Coconut Ice Cream Recipe

Total Time: 15 minutes
Serves: 2

Ingredients:

  • 3 medium-sized mangos
  • 6 egg yolks
  • ⅛ teaspoon sea salt
  • ½ cup honey
  • 1 can full-fat coconut milk

Directions:

  1. Pureé mangos with coconut milk in blender
  2. Add egg yolks, sea salt and raw honey to blender and combine
  3. Pour into ice-cream maker and allow to freeze
  4. (If you don't have an ice-cream maker, you can just place it in a bowl and freeze it. It won't be as smooth and creamy, but it will still taste great)

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23 Comments

  1. Christina Darabi on

    Sounds delicious, but I stopped using raw eggs in recipes years ago. Is it safe? My only source of eggs is from the grocery, though I do look for cage free.

    Reply
      • j on

        This is not true. Organic or cage free is not the measure. The problem with eggs is on the OUTSIDE of the egg and not the inside. Eggs that are pasturized are safe to eat raw but those that arent still carry the risk of illness on the outside shell that contaminates the contents. The risk is not a 100% but if you wash the eggs before using you will reduce the risk even more.

    • Erika on

      Without the honey and the mangos. :) but a very healthy option for my kiddos. I might have a taste. I’ve been a diabetic for 27 years (most of my life) and I’m very strick on certain fruits I eat and mango is one of them. I honestly did not remember what it was like till the other day my daughter froze one and cut a little pice for me.

      Reply
  2. Kathryn on

    i have tried to find the carbs, etc on the link you provided a prove for the mango coconut ice cream and can find no info at all.
    Please could you inform me of the values for this ice cream? My diet is very restricted and if this is allowed it would be lovely treat for me. Many thanks.

    Reply
  3. Jill Lloyd on

    You can buy pasteurized eggs which would be safe. Some groceries carry them, but not all. I gave used them in Tiramisu before.

    Reply
  4. Jenny on

    How long will the ice cream be ok if kept in freezer ? Does it matter that the eggs were not cooked ? I don’t want to make anyone sick !

    Reply
  5. sharon on

    you use a lot of coconut milk and oil. My concerns are the high fat content. I have followed the eat for you blood type diet and coconut is a defineate avoid. Its sounds like such a great food to use in ones diet but I am concerned with the fat. Do you have any coment on this.

    Reply
    • Joe on

      Coconut milk and oil are both very healthy. The fat isn’t a concern as far as weight gain. Unless of course you are eating far too much of it. All things in moderation, as the old saying goes. :)

      Weight gain has more to do with the amount of sugar consumed. Healthy fats are important to eat because they give your body energy. Coconut oil and milk are both very healthy for you. Any up to date and informed dietician will agree with is.
      I eat unsweetened coconut milk yogurt frequently. I also eat quite a few mangoes, so this recipe should be a real winner for me.
      I would sweeten this recipe with stevia (just my personal preference). All of these would have to be organic and non-gmo.
      Plus the chicken the eggs are from must be free range, no anti-biotics, no pesticides or hormones and be given organic non-gmo feed and an overall varied diet.

      Dr. Axe can a mixture of unsweetened coconut yogurt and milk be used for this recipe? Thanks in advance for your reply.

      Reply

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