Cardamom-coconut sauce tops creamy mango “ice cream” here in this indulgent tropical sundae, proving that you can have a delicious, frozen treat completely guilt free (and 21 day fix approved!)
So my girls are starting school next week already. It’s crazy, right? Aren’t we still in the middle of summer? My youngest is starting preschool this year (sniff, sniff) and although I’m REALLY looking forward to my couple of hours of silence 3 days a week, it’s bittersweet. My baby’s growing up 🙁 This wasn’t supposed to happen, I’m going to have to have a talk with her. Anyway, I’m thinking we should have at least a solid month left of warm weather and I don’t know about where you are, but it’s still pretty stinkin’ hot here in the ‘Ville, so this girl is feeling some frozen treats.
Enter this super-tasty Tropical Mango Sundae. You guys are going to love this one, the “ice cream” is sweet and slightly tart and when it’s topped with that rich, creamy sauce it’s a really great balance of flavors. Btw, remember a few weeks ago in my Cardamom Chia Seed Pudding Post when I promised some more fantastic uses for mango? My word is my bond, people. You’re welcome.
If you’ve ever made 1 ingredient banana “ice cream” before, this recipe is a similar endeavor. You throw 2 ingredients into a little food processor and pulse until it magically turns into ice cream. Seriously who ever figured this out deserves a medal. It’s ridiculous. I used this little 3-cup food processor and it was the perfect size – a really big one doesn’t work very well for this because the bottom blade tends to sit up a little too high and can’t get to everything the way you need it to. At least that was my experience when I tried to make a larger batch in my enormous 14 cup food processor. Just a word to the wise!
This coconut sauce is sooo good, try not to drink it. Wait a minute, I take it back, if you have a blue container to use, I say go ahead and drink it. That’s actually a great idea. I’ve got another idea for this delicious concoction though and it’s coming soon to a blog near you!
The great thing about this recipe is that you can have all of the ingredients on hand at any point in time and throw it together whenever. There are no perishable items to pick up and that scores major bonus points with me!
Anyway, my bestie is here visiting us so I’m going to go now and make us some breakfast. What’s your favorite fix-approved frozen treat? I’d love to hear about them in the comments!
For the sauce:
- 2 1/2 tbs coconut milk
- 2 tsp raw sugar
- 1 tsp coconut oil, melted
- 1/8 tsp cardamom
For the ice cream:
- 1/2 of a banana, frozen
- 1 cup frozen mango chunks
- 1 tbs toasted coconut (you can sometimes buy it already toasted, or you can toast it in the oven at 350 degrees until browned and crispy)
- fresh sweet cherry
For the sauce:
- In a small bowl, add the coconut milk, cardamom, coconut oil and raw sugar, whisk together until the raw sugar has dissolved. Refrigerate until ready to use. The coconut oil will help to thicken the mixture a bit once it gets nice and cold.
For the ice cream:
- Put the frozen fruit in a small food processor (mine is a 3-cup and it fits perfectly) and process until it looks like ice cream! Simple, right? Depending on the power of your processor, you may have to stop several times and push the mixture down into the blades. It usually takes less than 5 minutes total though,and I have a really cheap food processor!
- You can either eat this right away or stick it in the freezer for 10-15 minutes to set up a little more (it'll still be like soft serve). When you're ready to eat, scoop the ice cream into a dish, top with the coconut sauce, toasted coconut (if using) and a cherry!
If having the entire recipe for your serving, you can count this either as 2 PURPLES, 1/2 BLUE, 1 TSP, 2 TSP sugar OR 1 Treat-swap YELLOW.
If having half of this recipe as your serving, it's 1 PURPLE, 1/4 BLUE, 1/2 TSP and 1 TSP sugar
Weight Watchers Freestyle Points: 8 for entire recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 1 Serving Size: serving size is either entire recipe or half
Amount Per Serving: Calories: 320Total Fat: 14g