Love for mango ice-cream is relentless but the additional calories it brings is hard to bear. This Creamy and divinely textured vegan mango ice cream is not calorie free though but is loaded with nutrients & good fats unlike our regular dairy ice-cream. Moreover this recipe is perfect for all mango lovers & people who are diabetic or vegan.
Watch Other Dairy & Meat Replacer Recipes
This icecream has been served in edible icecream cups that have been made from glutenfree ingredients.
Ingredients:
For vegan mango ice-cream
- Desiccated Coconut Powder – 1 Cup
- Coconut Oil – 1 tbsp
- Mango Puree – 1 cup
- Jaggery Powder – 2tbsp
For Ice-cream Cups:
- Bajra Flakes – 1/2 cup
- Bajra Puffs – 1/2 Cup
- Almond Butter – 2 tbsp
- Dates Syrup – 2 tbsp
- Coconut Flakes – 2 tbsp’
- Nuts of choice (sliced or chopped) – 2 tbsp
Instructions:
1. Dry roast Bajra Flakes & Bajra Puffs for 3-5 minutes.
2. Take it out in a bowl & let it cool down.
3. On a medium flame in a pan, melt almond butter.
4. Mix it well with dates paste while the flame is on.
5. Pour this mixture in the dry ingredients & mix it really well.
6. Set this in the cupcake mould and press it firmly
7. Refrigerate for 1 hour, and de-mould
8. For Mango Ice-cream – First make Coconut Butter by grinding the desiccated coconut powder in a high speed blender. Grind at intervals for 20-30 seconds twice or thrice. Then add coconut oil or any other vegetable oil & blend two more times to get a smooth paste.
10. For making Vegan Ice-cream, blend mango puree with coconut butter.
11. Pour in a bowl with a lid & freeze for 1 hour.
12. After 1 hour, take out from refrigerator, blend again and freeze again for 1/2 hour to get creamy & silky texture.
13. Take out from refrigerator, scoop out & fill in the ice-cream cups.
Awesome recipe for someone who has lactose intolerance 👏👏🥰