Vegan Mango Ice Cream Recipe:
Vegan Mango Ice Cream Recipe with step by step images-Who doesn’t like to have yummy ice cream in this hot summer? The ice cream shops are overloaded and we definitely have plenty of options. But what about kids who love ice creams daily? Offering them store-bought ice creams wouldn’t be the right choice and you will find it for yourself if you run a google search of ingredients used.
Vegan Mango Ice Cream Recipe
I wanted to make a healthy version of ice creams which can be
*Animal Milk Free
* Sugar-Free
*No churner needed
*Store Bought Ingredients Free
*No cream/condensed milk needed
I was so happy when I came up with strawberry ice cream with just 2 ingredients but the recipe will be tricky and slightly time-consuming. So my hunt and experiment for a healthy, easy and yummy ice cream started. I wanted to have a recipe which would be safe for babies above 6 months of age.(No honey, sugar, salt & milk before one year). Finally ended up with this recipe.
I didn’t have any difficulties in curating the recipe or experimenting, but clicking them took a heavy toll on me. Since the recipe doesn’t have any artificial thickeners and Baroda is burning hot, they melted the second I took out for scooping. Hence I ended up with only okayish pictures. But the taste was rich,creamy and yummy. My son didn’t forget to even waste a speck of the mango ice cream
Vegan Mango Ice Cream Recipe:
Ingredients:
Serves 3 scoops
- Mango-Half
- Cashew Milk-1/4 cup
- Thick Coconut Milk-1/2 cup
- Jaggery-Optional
Vegan Mango Ice Cream Recipe:
Procedure:
1. Scoop out the pulp of mango and grind it with powdered jaggery. My mangoes were not tasty. So I added jaggery. Choose ripe and sweet mangoes. You can skip this step of adding jaggery. (No jaggery for babies below one year)
2. Add cashew milk and coconut milk. Blend together.
3. Freeze for 4 to 6 hours.
4. Take it out and blend it once more.
5. Freeze for 4-6 hours.
6. Mango Icecream is ready. Scoop and relish 🙂
Disclaimer: The recipes with healthy ingredients/no preservatives might not be the same as store-bought or restaurants in taste or similar shelf life. But I definitely guarantee a high health quotient.
P.S:
Place the container in the freezer overnight before commencing with the recipe
Refer coconut milk recipe here
For cashew milk, soak 15 whole cashews in warm water. Blend it smooth.
You can store this for a week.(Freeze)
Coconut milk and cashew milk must be thick and without any impurities.
I skipped the usual milk, condensed milk, sugar, corn flour in this recipe and gave it a try to make it even healthy and perfect for babies above 6 months too.
Ensure to have introduced all items before and eliminate allergies.
Always have a word with your doctor before introducing any new food to babies
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