Ingredients for 2 servings:
- 300 g frozen mango pieces
- 1 banana, sliced and frozen
- 120 ml chilled Coconut water
- 1 tsp lemon juice
- 1 heaped tsp Honey
- 3–4 large leaves of mint
Preparation in the blender:
First mix the coconut water with the lemon juice, honey and peppermint very well until the peppermint is completely dissolved. If you would like it to be even fresher and mintier, you may want to use 1–2 more leaves.
Pour the liquid into a high-speed blender and add the frozen fruit. Mix quickly so that the mixture does not heat up too much. If the result is still not firm enough, either add some frozen fruit or put it in the freezer for 1/2 hour. Stirring occasionally.
Then enjoy!
In this recipe, we deliberately avoided using the creamy, but also quite fatty, coconut milk for our ice cream and instead used coconut water to relieve the strain on the liver.
What are your favorite ice cream creations? Which combinations do you find tastiest?
Feel free to tell us in the comments what your insider tip is!
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