Chill Out with our Frozen Mango Coconut Whip
The perfect vegan summer treat
Frozen bananas are a magical ingredient. Put them in a blender and they turn into a creamy, cream-less delight that’s almost like ice cream, but not. Sun Basket's test kitchen chef Paul Conte took that idea and ran with it to make this tropical fruit–flavored dessert without dairy or sugar. Tajín, a blend of chiles, salt, and lime, is a popular spice mix from Mexico, and we absolutely love the heat it brings to this ice-cold summer treat.
Frozen Mango Coconut Whip Recipe
¼ cup unsweetened coconut flakes
½ cup culinary coconut milk, chilled
1 organic ripe banana, peeled, sliced, and frozen (about 1 cup)
4 cups frozen organic mango pieces
1 tablespoon coconut syrup, optional
½ teaspoon Mexican chile-lime seasoning, such as Tajín, or ancho chile powder
Food processor or blender, small frying pan
1 Toast the coconut
In a dry small frying pan over medium heat, add the coconut and toast, stirring occasionally, until golden brown, 2 to 3 minutes.
2 Make the whip
In a food processor or blender, combine the coconut milk, banana, and mango and process until smooth.
Divide the mixture between individual glasses or bowls, drizzle with the coconut syrup, if using, garnish with the toasted coconut, sprinkle with the chile-lime seasoning, and serve immediately.
Nutrition per serving: Protein: 3g (6% DV), Fiber: 9g (36% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 7g (35% DV), Cholesterol: 0mg (0% DV), Sodium: 20mg (1% DV), Carbohydrates: 67g (22% DV), Total Sugars: 51g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.