In a few months, we’re going to be right in the middle of mango season. Which means, mango everything – especially ice cream! This time around, give the classic seasonal favourite a tropical twist with the addition of healthy coconut milk, making this scrumptious summer dessert a guilt-free indulgence.

Shaana Levy-Bahl has shared her non-churn, guilt-free, easy-to-make mango coconut ice cream recipe to satisfy all your cravings!

Ingredients:

4 ripe mangoes, peeled and chopped

1 can coconut milk

3 to 4 tbsp crushed pistachios or almond (optional)

Pinch of saffron (optional)

Instructions:

Place the can coconut milk in the fridge for ideally 24 hours.

If you choose to use the saffron, heat 2 tbsp of coconut milk with the saffron and whisk. Infuse for 20 minutes.

Blend the mangoes and cooled coconut milk (and saffron liquid) in a blender until smooth. If the mangoes aren’t sweet enough you can add 1 to 2 tbsp of maple syrup.

If you have an ice cream maker, pour the mixture and let the machine work it’s magic. Otherwise pour the mixture into a few ice trays. Place ice moulds in the freezer for at leash 6 to 8 hours or until the cubes are firm.

Take out of the freezer just before serving or preparing your ice cream. Remove the cubes and place them in a blender and blend. You’ll obtain a creamed ice cream that you can serve immediately!

P.S.: If you want to add crunch and texture, serve with crushed pistachios or almonds.