Here’s a new dessert we created for Rosh Hashana. It took advantage of two recent finds: a) coconut milk at Trader Joes for .99 a can (versus $4 something at Whole Foods), and b) 24 ounce jars of mango for .50 each that I bought this past week. Anyway, here’s the simple recipe.
- 2 c. coconut milk
- 2 c. mango
Blend everything together until smooth. Freeze until mostly frozen, then blend again. Let freeze once more until solid. Serve.
We had a guest who was a vegan and only eats raw food, and even he had this (I warned him that the mango was from a jar). If you’re used to a very sugary ice cream, you might think this needs more sweetener. But for our family, it was just right – mildly sweet and pleasant tasting.
You could probably substitute other sweet fruits like banana for an alternative flavor, or combine two or more fruits. The Trader Joe coconut milk is ‘light’, and I think that full fat coconut milk would also work well – it would probably solidify faster and have a creamier, less icy texture.