This tropical frozen treat is vegan and loaded with omega- s
Dive In! This tropical frozen treat is loaded with omega-3 s.
MANGO SUNRISE ICE CREAM WITH COCONUT-LIME DUST
Makes about pint This creamy, island-inspired vegan treat is fortified with f la x oil for a hefty dose of anti-inflammatory omega- fats (one serving contains almost , mg). Mango and goji berries add antioxidants and a lovely peach blush. For a kid-friendly summer treat, pour the ice cream mixture into Popsicle molds instead of freezing in an ice cream maker. cups slightly thawed frozen
mango chunks ¾ cup coconut milk ⅓ cup unrefined cane sugar 1 Tbs. flaxseed oil 3 Tbs. dried goji berries ¼ cup unsweetened coconut
flakes for garnish (optional) Zest from one lime for garnish
. Combine mango chunks, coconut milk, cane sugar, and flax oil in a blender, and puree until very smooth. Add goji berries and puree until finely chopped, but some visible bits remain. . Transfer to an ice cream maker and process according to directions (about minutes). While ice cream is freezing, combine coconut and lime on a cutting board and finely chop into “dust.” . To serve, scoop ice cream into martini glasses, cups, or dessert bowls, and sprinkle with coconutlime dust. Serve immediately.
PER SERVING: cal; g pro; g total fat ( g sat fat); mg chol; mg sodium; g carb; g fiber; g sugar.