Summer is coming, and that means, so is the neighbourhood ice-cream van! If you or your little one has trouble with dairy, try this dairy-free ‘nice-cream’ that you can whip up before anyone can find where the music is coming from.
Pre-prepare your ingredients by buying ripe mangos in season (and on special!), chop them up and keep in the freezer ready to go. Play around with different fruit combinations that you and your kids love for a refreshing treat.
With the added bonus of antioxidants and fibre not normally found in ice cream, this is a fun way of getting in some extra nutrition. Plus, a perfect pair of the vitamin A from the mango, and fats found in the coconut milk that not only add a delicious creaminess, but helps to absorb this fat-soluble vitamin. Having trouble taking supplements? Mix them in with this nice cream (think probiotic powders, slippery elm powder for gut healing and other powder based nutrients – Speak to your health care practitioner before using supplements).
Preparations time: 5mins
Setting time: 30mins
Serves: 2-4 depending on
2 ripe mangos, peeled and seed removed, frozen
6 fresh mint leaves
2 tbsp coconut milk (or milk of choice)
If your mangos are ripe, the final product should be sweet enough, however add in a touch of maple syrup or honey to taste if desired.
For low salicylate nice cream, replace the coconut milk with yoghurt, and replace the mango with banana or papaya.
For FODMAP friendly nice cream, swap the mango for banana and cinnamon, or kiwi fruit. Sweeten with maple or rice malt syrup.
For a low amine option, swap the mango for nectarine or peach. Swap the coconut milk for rice milk or dairy if tolerated.
Download the full recipe in PDF format
Created by Melbourne Paediatric Naturopath Bree Jenner
