Of which 14.4 g sugars and 3.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (mango)
Allergens none
Coconut and mango ice cream
As creamy as real ice cream, with just fruit and coconut milk.
Ingredients
- 200 g (7 oz) frozen mango cubes
- 150 ml (½ cup) light coconut milk
- lime zest, to taste
Method
- Put the frozen mango and coconut milk in a food processor.
- Blend until creamy, stopping to scrape down the sides.
The full method (3 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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