The other day in honor of National Ice Cream day, I made some mango ice-cream. It was the perfect day for it too. Ninety five degrees, sunny and humid outside. And it was a Sunday. I was trying to mimic an ice-cream that we used to buy, So Delicious Passionate Mango flavored ice-cream made with coconut milk, agave, mango puree and passionfruit juice (and of course the obligatory guar gum and carob bean gum). Doesn’t that sound delicious, so delicious?! It was one of my daughter’s favorites, until they discontinued the flavor.

To recreate it, I made mine with just three ingredients, frozen organic mango, raw honey and homemade cashew milk. I was missing the passionfruit which my daughter must have noticed since it didn’t turn out like the So Delicious version. My sister who was over for Sunday dinner loved my mango ice-cream so much that she texted me the next day asking if she could stop by for some more!

For the base, you can use any milk you want. Almond, cashew or coconut milk all work well. A can of full fat coconut milk makes delicious ice cream. What’s your favorite dairy free ice-cream?

Dairy Free Mango Ice-cream

2 cups unsweetened cashew milk
1 1/2 −2 cups frozen organic mangoes
2 −4 tablespoons raw honey, depending on how sweet you want it

Put all the ingredients in a blender. Blend until smooth. Taste to make sure it’s the right constancy, smooth and pretty thick.  Add more sweetener if needed. Pour into ice-cream maker and let the magic begin! Store in air-tight containers in the freezer for up to five days.