Servings: 4
Course: Mango Dessert Recipes
Keyword: Mango Dessert Recipes, Mango for the Holidays

INGREDIENTS

  • 2 cans (14 oz. each) full fat coconut milk, refrigerated
  • 1/4 cup cane sugar
  • 2 mangos, diced
  • 5 tbsp water, or more
  • Optional toppings: whipped cream,
    honey, raw bee pollen, extra mango
  • Make sure the coconut milk has been chilled in the refrigerator overnight. Scoop ONLY the cream part out of the can of coconut milk and place it in a large mixing bowl. Use an electric mixer to stir the cream for about 30 seconds. Don’t worry if there are a few lumps.

     

    Next, add the sugar to the bowl and stir for 10 more seconds.

     

    Add mango and water to a small blender and blend until mango becomes a puree. Pour puree into the bowl with the coconut cream, and again, use your electric mixer to stir for about 30 seconds.

     

    Scoop mixture into jars and refrigerate for at least 2 hours.

     

    Before serving, add optional toppings.



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