Meyer Lemon Mango Ice Cream
Meyer lemons are thought to be a cross between a lemon and a mandarin orange, offering a sweeter and less acidic flavor than traditional lemons. This unique sweet-tartness is perfect for desserts because you can use them in recipes to help reduce the added sugars. Pair it with some ripe mangos, and the creamy texture of coconut milk, and you have yourself a meyer lemon mango ice cream! It’s a guilt-free indulgence that will satisfy any sweet tooth.
Being vegan, let me tell you, going to an ice cream parlor with friends can be a hit or miss. Most often they lack any dairy free options, and even if they do have some, they can be filled with refined sugars and artificial flavors. For those who want to skip the line and make something at home that’s healthier and way cheaper, I got you. Instead of using artificial mango and lemon flavors you’d get from the parlor, you'll get to reap all the amazing health benefits from their whole food form in this meyer lemon mango ice cream. That’s because mangos are loaded with vitamins A and C, and Meyer lemons are rich in vitamin C and antioxidants. It's a match made in heaven.
All you need is some patience to freeze the citrus/fruit + to chill the coconut milk ahead of time, a food processor, and you’re ready to go. So what are you waiting round for? Mango and meyer lemon season doesn't last forever, so get them while they are ripe, cheap, and abundant!
This recipe is:
dairy free
plant based
gluten free
allergy friendly
a delicious frozen snack
Enjoy this refreshing meyer lemon ice cream next time you want too cool down or satisfy your late night craving. You’ll thank me later. Don’t forget the lime zest either, it’s the cherry on top!
Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?
Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.
Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!
Makes 3-4 servings:
The Goods:
5-6 meyer lemons, diced + skins and seeds removed
3 mangos, diced + skin and seeds removed
1 tbsp agave + extra for garnish if desired
1 can full fat coconut milk, chilled + only the coconut fat skimmed off the top
lime zest
The Method:
First prep your meyer lemons and mangos, and place all the diced citrus/fruit onto a plate lined with parchment paper. Freeze them for 4-5 hours until they are solid hard.
When it’s time to make the sorbet, grab your food processor first, open the can of coconut milk, and have the agave nearby. Keep the frozen items inside the fridge until you have everything ready to keep it as cold as possible.
Remove the frozen items from the fridge and toss them into the food processor along with the fat skimmed off the top of the coconut milk can, and agave. Start low and pulse for 30 seconds to get everything moving. Then blend on low for 1-3 minutes until smooth. Timing varies because of your food processor strength and how cold everything is. Just don’t overmix or you will cause it to start melting. If there’s large clumps building up on the edges, you can pause occasionally to scrap down the sides with a rubber spatula.
Once smooth, remove the lid and taste for sweetness. Serve immediately while still cold.
Garnish each serving bowl with lime zest and optional to drizzle extra agave.
Store in a large airtight container lined with parchment paper in the freezer. Consume within 3-4 weeks.
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
Want more? Check out our YouTube channel!
