Vegan Mango Lassi Ice Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound fresh mango or thawed frozen mango
- 2 1/4 cups granulated sugar
- One 14-ounce can coconut milk, such as Thai Kitchen
- 1/4 cup corn syrup or tapioca syrup
- Pinch of salt
Instructions
- In a saucepan, add the mango and sprinkle to cover with 1/4 cup of the sugar. Over medium heat, cook the mango until softened and beginning to break apart, 8 to 10 minutes. Remove from the heat and puree until smooth in a blender or food processor (or an immersion blender works too).
- In another saucepan, add the coconut milk, corn syrup, a pinch of salt and the remaining 2 cups sugar. Cook until the coconut milk has broken down and the sugar is fully incorporated. Add to the mango mixture and puree to incorporate.
- Refrigerate the mixture until completely cooled. Freeze in an ice cream maker, following the manufacturer's instructions to process.
- NotesWhen blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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