Our Mango Sunrise Vegan Ice Cream is packed with omega- 3s.
Mango Sunrise Ice Cream with Coconut- Lime Dust Makes about 1 pint This creamy, island- inspired vegan treat is fortified with flax oil for a hefty dose of anti- inflammatory omega- 3 fats ( one serving contains almost 2,000 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. Combine mango chunks, coconut milk, cane sugar, and flax oil in a blender, and purée until very smooth. Add goji berries, and purée until finely chopped, but some visible bits remain.
Transfer to ice cream maker, and process according to directions ( about 20 minutes). While ice cream freezes, combine coconut flakes and lime zest on cutting board, and finely chop into “dust.”
To serve, scoop ice cream into martini glasses, cups, or dessert bowls, and sprinkle with coconut- lime dust. Serve immediately.
Per serving: 250 cal; 2g pro; 13g total fat ( 8g sat fat); 0mg chol; 25mg sodium; 33g carb; 2g fiber; 30g sugar.