I love mangoes, pineapple, and kiwi, all separately, but when combined into one delicious ice cream dessert, the result is a smooth and creamy treat that’s perfectly sweet and perfectly fruity. There’s just enough creaminess to make it decadent but not so much that it feels heavy.
I know, I know, ice cream is just a frozen dairy product. But it doesn’t have to be. If you’re looking to indulge in some tasty dessert that’s also sugar-free and vegan, this recipe is for you. This delicious dessert will knock your socks off with its sweet and tropical flavor.
Mango, pineapple, and kiwi are the stars in this vegan dessert. Pineapple provides natural sweetness and a tropical flavor, while mango adds a creamy texture and kiwi adds a sweet-tart flavor.
The creamy texture will come from high-quality fats, and the coconut milk base is dairy-free as well as vegan, so it’s completely free of animal products.
There are no refined sugars in this recipe either! The fruits are sweet enough on their own, so no extra sweetener is necessary.
You can enjoy this dessert with friends on a hot day or you can make it for yourself when you want something fresh and satisfying.
This recipe is also easy to prepare, it doesn’t require an ice cream maker (though you could use one if you have one) and it can simply be poured into a container and freeze it.
Today I’m going to show you how to make yourself a super healthy, dairy-free, vegan, sugar-free dessert with a taste of tropical flavors.
Before presenting the ingredients and how to prepare this delicious dessert, let’s see some information and the benefits of the main ingredients: mango, pineapple, and kiwi.
Mango is a tropical fruit from the drupe family (those fleshy and juicy fruits that have a single seed in their center). Sometimes called the “king of fruits”, mango is one of the most widely eaten fruits in the world.
These fruits are not only delicious, but also very nutritious, but, as with any fruit, moderation is important, because mango also contains a lot of sugar.
Most often, mango is eaten as such, fresh. All you must do is peel it, take off the seed, and slice it.
However, if you want to diversify, you’re eating habits, you can include mango in fruit salads and more. Mango is very versatile and can be included in smoothies, juices, salads, purees, or even sauces if you prefer the sweetest.
Mango contains a lot of nutrients such as vitamin C, vitamin A, copper, folic acid, vitamin B6, vitamin E, vitamin B5, vitamin K, potassium, manganese, thiamine, magnesium, and in small amounts iron, calcium, phosphorus, zinc, selenium.
10 Amazing Benefits:
Due to many vitamins, minerals, and phytonutrients, mango can be beneficial in treating health problems and maintaining the normal functioning of some organs.
Below are the 10 main benefits of mango:
• Rich source of antioxidants
• Prevents macular degeneration
• May regulate blood sugar in obese people
• Improves immunity
• Reduces the risk of heart disease
• Improves the digestive system
• Supports skin and hair health
• Mango is known for its antiseptic effect
• Improves bone health
• Promotes brain health.
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Pineapple is a large tropical fruit, with a prickly shell, and the inside is sweet and juicy.
For centuries, pineapple has been extremely rare. Meanwhile, it has become one of the most consumed exotic fruits, being accessible to anyone.
Its popularity comes both from the fact that it is very good in taste and from the many benefits it has, as well as from its versatility, as a culinary ingredient.
Today, the largest pineapple crops are in tropical and subtropical countries (Philippines, Indonesia, India, Costa Rica, Brazil, and China).
It combines very well with blueberries, goes well with cereals and yogurt, is suitable to be added in exotic salads, along with chicken and green leaves, and combines very well with almonds and beef (in the places of origin pineapple is served with beefsteak) and is a staple of fruit salads
Pineapple fruits contain fiber, phytonutrients, potassium, magnesium, manganese, iron, folic acid, antioxidants, calcium, and carbohydrates, but also vitamin C, B1, B5, and B6.
It has no fat or cholesterol at all, and 100 grams of pineapple contains only 50 calories.
13 Incredible Benefits of Pineapple:
It is healthy to eat pineapple, which has multiple health benefits. It is very rich in minerals and vitamins and has certain specific enzymes, which make it extremely useful in the diet as part of a diverse diet.
• May reduce the risk of cancer
• Supports the immune system
• Fight against cardiovascular disease
• It works as a natural laxative and improves digestive functions
• Helps with weight loss
• Prevents high blood pressure
• It is rich in antioxidants that help fight free radicals in the body
• Maintain perfect vision
• Fight against intestinal worms.
• Pineapple has an anti-inflammatory effect
• Relieves joint pain from arthritis or sprains
• Adjunct for wound healing
• Prevents constipation.
Even if they are not bulky, kiwi fruit is essential for your nutrition. Kiwi has the highest nutritional density of the 27 most consumed fruits in the world. In addition, the health benefits it offers are commensurate with its delicious taste.
Kiwi has been named the perfect fruit by the world’s leading nutritionists.
Kiwi is a small fruit, but with great health benefits. Its green pulp is sweet and pungent.
It is considered one of the richest fruits in nutrients. From calcium, copper, and chromium to iron and magnesium, folic acid, vitamin A, vitamin B6, vitamin C, vitamin K, vitamin E, and more, kiwi fruit contains them all.
It has a lot of antioxidants and is a good source of fiber.
8 Benefits of Kiwi:
Kiwi is a sour-sweet fruit that, in addition to being delicious, is an important source of vitamins and minerals.
Therefore, it should be included in the diet.
• Helps you digest proteins due to the proteolytic enzymes it contains. These enzymes break down proteins into amino acids.
• Contains lutein that helps prevent eye conditions such as macular degeneration
• Helps fight free radicals due to antioxidants
• Lowers bad cholesterol and raises good cholesterol
• Fights constipation
• Contains about 50 kcal and only 6 grams of carbohydrates
• Helps fight inflammation in the body
• Improves the health of the cardiovascular system.
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So, should we start making this fabulous sugar-free, vegan mango, pineapple, and kiwi ice cream!? Fluffy, light, very fresh, and fragrant. no sugar, milk, eggs, no special technology, just a few ingredients for a great result 😊
Prep Time: 10 minutes
Cooking Time: 15 minutes
Freeze Time: 12 hours
Servings: 1600 ml
• 2 cans of 800 ml full-fat coconut milk (without the liquid part)
• 2 tablespoons of coconut oil (melted)
• 1 seedless mango (ripened)
• ½ medium pineapple (ripened)
• 3 kiwis (ripened)
• 1 tsp of vanilla extract
• 1 tsp of lemon juice.
Note: Usually, I prepare myself the coconut milk, but I was too busy this time and didn’t have the time, but you can find here My Homemade Vegan Coconut Milk Recipe
You can use mango, pineapple, kiwi cubes, chia seeds, grated chocolate, cranberries, and fresh basil leaves.
1. Put the loaf pan in which you will pour the ice cream, in the freezer for 30 minutes, before you start making the ice cream.
2. Peel the kiwis, cut them into cubes, and set them aside. Peel the mango, take the seed out, cut into cubes and set aside. Cut the pineapple in half, peel it with a wide knife, remove the core, cut into cubes, and set aside.
Make the mango puree:
3. Blend the mango cubes. Set aside 2 tablespoons of the resulted mango puree for later.
4. & 5. The same procedures for kiwi (this one also passes through a sieve) and pineapple puree as for mango puree.
6. Put the full-fat coconut milk, the vanilla extract, and lemon juice in a bowl and beat with a mixer (not too much). In the end, add the melted coconut oil, and mix for another 10 seconds. Divide the cream evenly into 3 bowls, add the 3 purees to each bowl and incorporate with a spatula until completely incorporated.
7. Remove the loaf pan from the freezer, line it with baking paper, then pour the first layer of pineapple cream, cover it with cling film, and put it back for 1 ½ hour.
8. Remove the pan from the freezer, pour the second layer with the kiwi cream, cover it with cling film, and put it back for 1 ½ hour.
9. Remove the pan from the freezer, pour the 3rd layer with mango cream, pour over the mango puree put aside, and form swirls with the help of a toothpick, then cover it with cling film, and put back for 4-6 hours, or better overnight.
Serve this mango, pineapple, and kiwi ice cream:
15 minutes before serving, remove the casserole/ loaf pan and leave it at room temperature. Then serve it in a bowl/cup.
A “tropical madness” of mango, pineapple, and kiwi ice cream came out: creamy, fruity, scented, refreshing, healthy, and easy to make.
I arranged it in well-cooled cups, beforehand, in the fridge, alternating the globes with mango, pineapple, and kiwi cubes.
It’s one of the most delicious and refreshing fruit dessert recipes!
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• When serving, I recommend that you keep the ice cream scoop in warm water before forming the globes. This way we will get beautiful globes that will easily come off the ice cream scoop.
• Cool the cups in which you are going to serve the ice cream well. Put them in the freezer for 10-15 minutes, and so the ice cream will not melt as soon as it is put in them.
• The eternal problem of homemade ice cream is represented by ice cream needles, those small ice crystals, slightly unsightly. Well, this problem can be solved. By adding fatty ingredients such as heavy cream, coconut cream, coconut kernel, 10% Greek yogurt, condensed milk, and alcohol.
• Adding fatty ingredients helps the composition in terms of stability, but also texture.
• After 30 minutes, take the casserole out of the freezer and mix the composition, with a spatula, for about 1-minute. Regular mixing of the composition will prevent the formation of ice crystals.
• Put the bowl back in the freezer and repeat the mixing every 30 minutes until the ice cream becomes creamy.
Mango is so delicious that it can be eaten on its own, but once you add pineapple and kiwi to the mix, you’ve got a tropical dream.
All three of these fruits are low in carbs and high in fiber, potassium, and vitamin C. The total carb count for this ice cream will depend largely on how much sugar-free sweetener you use. If you’re using Stevia, the carb count will be lower.
So how did this mango pineapple kiwi vegan ice cream turn out? It was everything I’d hoped it would be and more.
The base was rich, creamy, and just as hardy as any cow milk ice cream. And you really couldn’t ask for a better combination of flavors than mango, pineapple, and kiwi. It tasted like the tropics in ice cream form!
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