Mango Soft Serve

This past weekend was the Ironman World Championships race in Kona, Hawaii. For triathletes, this is the Super Bowl of our sport! Thanks to technology, I was able to check in on the race throughout the day, with live video coverage. No more waiting for weeks to get the produced version! (Though let’s be honest, I’ll be watching that as well.)

Even though swimming, biking, and running are not really all that possible for me now while my kneecap continues to heal, I was excited to watch the race and think about the day when triathlon is back in my life. (I am able to swim with a pull buoy now, which is a nice treat, but yards upon yards in the pool without kicking does get tedious!)

In the spirit of all things Hawaiian, I thought I’d put a giant mango that I had on hand to use and make a mango soft serve. Mangos are a lot like avocados – if their skin is firm, they’re not yet ripe. You want the mango to be soft before using it. And, cutting a mango is a bit of an art form due to to the large seed in the middle. Here is a good article explaining how to cut a mango.

This soft serve is so ridiculously easy, and you truly only need two ingredients: Mango and full fat coconut milk. If you don’t like or don’t have coconut milk, use what you prefer, but it needs to have fat in it for the best result (i.e., the creamiest result).

If you want to get crazy, you could also add a splash of pure vanilla extract and some stevia to further sweeten, but it’s really not needed if your mango is ripe. You can eat this just as it comes out of the blender, or, freeze it for a couple of hours to harden up.

As always, I don’t recommend freezing for more than a couple of days, as it will get really firm, crystallize, and not be all that fantastic. But, with such a simple recipe that turns out so delicious, there is no way this would make it more than a day in our freezer!

Mango Soft Serve

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Makes: 4 servings

Suggested Ninja Blender Jar

• Ninja Pulse: 40 ounce jar
• Ninja Professional Blender: 72 ounce jar
• Ninja Kitchen System: 72 ounce jar
• Ninja Mega Kitchen System: 72 ounce jar

Ingredients

• 8 ounces full fat coconut milk (I like this one)
• 2 cups chopped, frozen mango
• Optional:
  • 1 teaspoon pure vanilla extract
  • Liquid stevia to taste – no more than 10-15 drops

Method

• Add coconut milk and mango to the jar of your high-speed blender and pulse to combine
• Blend on “2” for Ninja for about 60 seconds, until fully incorporated, stopping to push down chunks of mango if needed
• Serve immediately, or freeze for 2 hours to harden up; Do not recommend storing longer than 2 days due to crystallization that can occur

Nutritional Breakdown