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Ice Cream Quickie – Mango Stracciatella

Pika-hyvisjäde: mango-stracciatella
FINALLY, summer is here! I just walked home from the nearby park (Hot! Lovely!) with one thing on my mind: Ice Cream! This Mango Stracciatella has many great sides to it, one of which is how super quick it is to whip up! This ice cream quicky is ready within minutes. The sweetness in the ice cream comes from the mango and the coconut milk, it’s really not that different from the mango coconut smoothie that I often make. This ice cream happens to have also protein in the form of rice protein powder, and it gives a special creaminess to it that it wouldn’t otherwise have. The chocolate flakes in this ice cream are grated raw chocolate, but using raw cacao mass would do just the same trick!

This recipe makes a dairy-free, vegan friendly quick ice cream. Thanks to the extra protein, you can combine having a healthy filling snack to enjoying a luxurious ice cream moment!


Mango Stracciatella

(for one, big portion)

3 dl icy mango cubes
a squirt or two (ca. 0,4 dl) of coconut milk
1 heaped Tbsp of rice protein powder
a piece of raw chocolate / raw cacao mass

1. Add the icy mango pieces and the coconut milk into a bowl. Mash it up with a hand blender, add more coconut milk if you need to.

2. Spoon in the rice protein and mix it all in using the spoon before blending it (so that you don’t end up blowing it all around the kitchen, like I did).

3. Finally, grate in the chocolate and enjoy!

Pika-hyvisjäde: mango-stracciatellaPika-hyvisjäde: mango-stracciatella

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