Herbs, Recipes

Mango, Mint and Coconut ‘Icecreams’

Mango, Mint and Coconut ‘Icecreams’ with Ultimate Green 15


1 cup frozen mango

1/2 frozen banana

1/2 avocado

Large handful of mint

125ml coconut cream

1 Tbsp. maple syrup or honey

2-4 tsp Ultimate Green 15 powder (depending on your tastes)



Place all ingredients into food processor or blend and blend until smooth. Place into ice cream moulds – either 4 if using large moulds, or 6 if using smaller moulds (I personally use the smaller moulds, for portion control). Pop in wooden sticks or the sticks that come with the ice cream moulds and place in freezer overnight.

Serve as they are, or covered in chocolate and sprinkled with nuts.

To make the chocolate:

Place 1/2 cup raw cacao butter in a bowl over a saucepan of boiling water and allow to melt. Once melted, take off the heat and add 1/2 cup raw cacao powder and 2 Tbsp. maple syrup or honey. Mix until well combined. Take the ice creams out of the moulds and dip them into the chocolate, place on baking paper and sprinkle with nuts before the chocolate sets. Yum!




mango mint and coconut icecreams

Twisted Tonic Tea

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Adelaide, South Australia