This post is sponsored by Silk. All opinions are my own.
Easy no-churn, 2-ingredient mango frozen "yogurt" is so refreshing on hot days.
You may remember last year I made 2-ingredient vegan pineapple ice cream. Well, while we were in Italy my littlest daughter discovered her love for mango sorbetto. When we got home from the trip I started making mango nice cream the same way I make the pineapple one - in the food processor or blender. I thought after a month of eating real Italian gelato and sorbetto my girls might not be as excited about my whole fruit version, but they were! It's always a good sign when the kids are begging me to take the photos so they can eat some, and that's just what happened here.
This vegan mango ice cream is bright, creamy, and refreshing. And just for fun I added a bonus raspberry layer this time. I loved the tartness the raspberry added to the sweet mango layer and it took just a minute to add. Adding the pink layer means scoops have that fun swirl that reminds me of the rainbow sherbet of my childhood. Watch the video at the bottom to see what I mean. It's just crazy simple.
- Proboiotics
- Protein
- Vitamin-C
- Antioxidants