Simply Mango "Ice Cream"

This is a great dessert on a hot summer’s day. The lecithin helps bind the coconut oil to the mango, which makes for a thick, creamy texture.

Serves: 2Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Easy

Serves: 2


  • 2 cups fresh mango, peeled and pits removed
  • ¼ cup liquid coconut oil
  • 1 Tbsp. lecithin


  • Melt the coconut oil by placing the container in a bowl of warm water for a few minutes. Place all the ingredients in a blender and blend together until smooth.
  • Place mixture into a small bowl and cover. Place in the freezer for 3 hours or until solid.
  • Process the frozen mixture through a blender, heavy-duty juicer, or food processor until smooth.