A healthy and delicious summery sweet treat recipe for 2-ingredient mango and coconut nice cream

2 cup (280g) frozen mango
2 tbsp water
½ 270ml tin coconut milk

For the toppings:
1 tsp coconut flakes, toasted, optional
½ lime, zested, optional

How to
Place the mango chunks in a high powdered blender or food processor with 1 tbsp water. Blend to combine. You may need to add an extra tbsp of water. Pour in the coconut milk (approximately ½ cup) and blend again until smooth.

Scrape the nice-cream into serving bowls and top with coconut flakes and lime zest, if using.

Keep any leftover nice-cream stored in a container in the freezer. Once frozen, it’s quite firm, so blitz it in a blender or food processor to re-serve.


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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.