Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a blender, combine the diced mangoes, coconut milk, Greek yogurt, honey (or maple syrup), vanilla extract, and salt. Blend until smooth and creamy.
- Transfer the mango mixture to a mixing bowl and stir in the chia seeds until evenly distributed.
- Pour the mixture into a freezer-safe container and smooth the top with a spatula.
- Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm.
- Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Notes
- For a tropical twist, add 1/2 cup of shredded coconut to the mixture before freezing.
- You can substitute the mango with other fruits like peaches or strawberries for different flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Tropical
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 22g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg