Mango toasted cocunut and lime ice cream
There's something quietly brilliant about an ice cream that needs no churn, no custard and no waiting around. Frozen mango does all the work here — blitzed straight from the freezer with coconut milk and lime, it whips into something thick, creamy and properly tropical in under five minutes.
Because PACK'D Organic Mango is picked and frozen at peak ripeness, you get the same sweetness and colour year-round, with zero peeling, zero chopping and zero waste. Dairy-free, refined-sugar-light and finished with toasted coconut flakes, it's the kind of pudding that feels like a treat but reads like a smoothie.
Serves 4 - 6
- Prep 5 mins
- Cook 0 mins
- Total approx 1 hour
Ingredients
- 250ml full fat COCONUT MILK
- 1 tsp COCONUT OIL
- 1 tbsp maple syrup
- 500g PACK'D Organic Mango
- ¼ teaspoon vanilla extract
- 1 lime, juice + zest
- Pinch of salt
To serve
- 20g COCONUT FLAKES, toasted (optional)
Allergens in BOLD CAPITALS
Method
Add coconut milk, coconut oil, maple, frozen mango, vanilla, lime juice and zest to a high speed blender and blitz until smooth. Use the tamper or blitz and wipe down the sides a few times with a spatula until smooth.
Pour the mix into a 21 x 10 x 5cm loaf pan and cover with tin foil. Place in the freezer for an hour or until set to your liking and scoop into bowls. Top with toasted coconut flakes.
If you leave it overnight and it goes solid just bring to room temperature until scoop-able. Any ice cream that melts can be refrozen.
