This recipe is dairy free. I had a nice ripe mango waiting for me, but I was in the mood something more creamy. The raw almond milk ice cream that I made with avocado came out wonderful, but raw almond milk ice cream with mango is very refreshing and so healthy, too! I wasn’t sure to call it an ice cream or a sherbet, but it tastes great! Next time I am definitely skipping the sweetener and adding banana!
Makes 2 serving
Ingredients
- 2 ripe, peeled and pitted mango, cut into small pieces
- 2 cups raw almond milk
- 1/4 cup agave syrup (or your favorite sweetener to taste)
Directions
- Add pieces of mango into a food processor or high quality blender; add sweetener; mix until smooth.
- Add almond milk and vanilla (ensure you use the almond milk recipe link above, as it is very thick and creamy.)
- Strain it through a fine mesh strainer if you wish to remove the very few pieces of pulp, but I left all the fiber in.
- Turn on your ice cream machine and pour mixture into freezer container.
- Run until it reaches the right consistency, (about 10 – 12 minutes on my machine).
- Serve either as soft serve (immediately after making) or freeze for a firmer texture. You will need to thaw it a bit before serving if you freeze it overnight. The photo above is in soft serve form.
Enjoy!
Notes
- I tried using xylitol in this recipe, but I did not like the taste.
- I just thought about this. I should have added a banana for smoothness and sweetness. You probably won’t need to add a sweetener if you do.
