Ever tangoed with a mango? Here’s your chance. Every hot summer day needs a good partner, and there’s none better than ice cream. Whipped into a soft, refreshing dessert, the tropical fruit is smooth and full of grace. Of course, the silken tofu and coconut butter may have something to do with the way it moves and grooves your taste buds. One serving is satisfying enough, but sometimes…it takes two.
Makes 8 servings (1 serving is 1 cup)
Macros per serving: 213 calories | 12 g protein | 24.8 g carbs | 10.3 g fat | 6.7 g sugar | 2.4 g fiber
Ingredients
3 scoops ARO Vanilla Whey Protein Complex PLUS
3 cups frozen mango
1/2 lb. silken tofu
1/2 cup coconut milk
1/4 cup coconut butter
1/2 cup Vitacost Xylitol
2 cups ice
Directions
- In a food processor or blender, add all ingredients and blend until smooth and creamy. Stop to scrape the bowl several times to ensure the mixture is well combined.
- Pour ice cream in a glass container, using a spoon to smooth down. Place in freezer for at least 3 hours.
- When ready to serve, remove ice cream from freezer and let sit at room temperature for 5-10 minutes.
Top with any of your favorites, including:
| Unsweetened Coconut Flakes | Cacao Nibs | Semi-Sweet Chocolate Mini-Chips | Gummy Bears with Organic Fruit Juice | Slivered Almonds |
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