In Florida, summertime means mango season and they are very plentiful at this time. Even if you don’t live in Florida, you can still enjoy a mango either fresh or frozen.

Mangoes have many health benefits. One cup of mango contains only 100 calories. Each serving is fat free, sodium free and cholesterol free! There are 20 different vitamins and minerals, making it a superfood. There are more than 13 varieties to choose from all with their own different taste. When selecting a mango don’t focus on the color but on how they feel instead. Just like a peach or an avocado, go for the soft feeling as they ripen. Ripe mangoes will sometimes have a fruity odor from their stem ends.
Summer and ice cream are synonymous, but what do you do when you’re lactose intolerant or just cutting out dairy products? Make coconut milk mango ice cream! The other great thing is that you don’t need an ice cream maker to make this ice cream! It’s easy and a fun project to do with the kiddos at about 3 pm when it’s too hot to venture outside. The kids can pretty much do the entire recipe under the guidance of an adult. Cooking teaches children many skills: reading, measuring, writing, math and communication. And, at the end you get a nice treat!

Coconut Milk Mango Ice Cream
Supplies: 

• Food processor or blender
• cutting board
• spoon
• Knife
• measuring cup
• plastic container with lid
• 5-6 ripe mangoes
• raw local honey
• 1 can Thai organic full fat coconut milk

Directions:
You’ll need to select, cut and peel the mangoes the night before. There’s no easy way to cut and peel a mango. I’ve tried. The best I tip I can offer you is to peel it in your sink! There’s less mess to clean up this way. Use the ripest mangoes you can find. After you have them cut up, place in a container and freeze overnight. The next day, about 15 minutes before mixing up your ice cream, allow the mangoes to defrost a little. Once they can break apart, place them in your food processor or blender along with the can of coconut milk and ¼ cup of your local honey. Blend up until smooth and creamy! Tasting is always encouraged! Then transfer the mixture to a container and freeze until ready to enjoy! It’s that simple. I’m thinking about trying with other seasonal fruits!

The one thing that I noticed when comparing our own ice cream to store- bought coconut ice cream is that you don’t really have that much of a coconut taste. It definitely is a very creamy ice cream. This ice cream is also paleo friendly, which in our house is a huge bonus!
While your ice cream we can even do a little mango- inspired yoga!
Begin in forward fold slowly make your way up bringing your hands up to the sky. Salute the sun! Thank the sun for helping everything grow. Go into mango tree pose. Do each side. Make your branches big and stretch them up to soak up all the rays from the sun. Forward fold. In forward fold, move your arms around signifying the rain that the tree needs to grow. Come down to mango pose (child’s pose). Take five breaths here. Then come to table top. This is the table where we enjoy our mango ice cream. Sit in chair pose with a big smile on your face! You can grow a mango tree, care for it, and then harvest your own fruit and turn into a delicious treat to share with others!