mango-coconut ice confection

*vegan


INGREDIENTS:

 

6 tbsp coconut oil

150g grated coconut

ground vanilla

1 small ripe mango

Juice of half a lemon

3-4 tablespoons of orange juice

1 tbsp lemon abrasion

pinch of salt

2-3 tbsp agave syrup

 

PREPARATION:

 

  1. Peel the mango, cut into small pieces and puree with 3 tablespoons of coconut oil and orange juice to a creamy mass.

  2. Fill the silicone mold one-third with the mango mass and place in the freezer for approx. 20 minutes until the mass has hardened.

  3. Place the grated coconut in a food processor, mix until the graters have an oily texture.

  4. Add lemon juice, lemon zest, vanilla, salt, 3 tablespoons of coconut and agave syrup, and puree to a creamy mixture.

  5. Take the silicone mold out of the freezer and fill it with the coconut mixture. Press firmly and place in the refrigerator for about 3 hours before consumption.



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