Mango Weis Bars, an Australian favourite. Sweet, creamy and frozen; inhaling one in summer doesn’t get any better… until now, that is! Read on>>
Mango.Macadamia.Coconut ‘Icecream’ (raw, vegan, soy and gluten free)
- Flesh of one medium sized mango
- 1/2 cup macadamias
- 1/3 cup shredded coconut
- 2 tbsp agave nectar
Don’t stress too much about measurements here, just go for it and add however much you like.
Blend the mango to a puree, then add the other ingredients and blend for a few more seconds; not too long, texture is definitely good! Then, just pour the mixture into a sturdy plastic container and freeze. It’s that easy. I can’t tell you how much this tastes like Weis bars! The agave adds a little more sweetness and is probably optional, as is the coconut, but I love that it brings a little chewiness to the recipe. Obviously, the end result had a little bit of an icier texture than the original, but considering my version is free of cream and processed sugars and preservatives, I don’t mind. When I grow up, I’m going to buy an ice cream machine! :D
Once frozen, cut into ice blocks and munch away in delight, or do as I did yesterday, and enjoy it as part of delicious and nutritious breakfast! Ice cream for breaky, that’s pretty bad ass!
nom! when you move to Canada you could probably just let it freeze in the snow haha
Half my luck! Kiiiiinda worried I’m going to get scurvy in Canada being that is going to be too cold for any fruit or veggies to even survive. May be exaggerating, a little :P
Very good.