As you know, we’ve been sharing a series of gut friendly recipes from the fabulous Supercharged Lee in celebration of her new book: Supercharge Your Gut. We’re completing the series with this refreshing mango nicecream that is sure to be a winner with kids, and guests alike. This will become one of your Summer staples, you just wait till you whip up a batch!
Fresh mango is a fruit bursting with antioxidants, and over 20 different vitamins and minerals, and is a good source of fibre to keep you regular. Berries are rich in antioxidants and vitamin C for immune health, and contain tannins, which are thought to play a health-promoting role in the digestive tract by reducing inflammation. This enzymatic dessert is a delightful palate cleanser after a hearty meat dish, or as an afternoon pick-me-up on a hot summer’s day.
** Gluten Free, Wheat Free, Dairy Free, Vegetarian
2 large mango, diced and frozen (or use frozen mango chunks)
1 frozen banana, peeled and roughly chopped
125 ml (4 fl oz/12 cup) Coconut Milk (page 137)
125 g (412 oz/12 cup) coconut yoghurt
2 teaspoon alcohol-free vanilla extract or vanilla powder
juice of 1 small lime
pinch of ground cinnamon
1 handful of blueberries, to serve (optional)
pinch of grated lime zest
Place the mango and banana in a high-speed blender. Add the coconut milk, coconut yoghurt, vanilla, lime juice and cinnamon. Whiz until smooth.
Serve immediately, topped with the blueberries, if using, and a sprinkling
of lime zest.
For a firmer nicecream, freeze for 4 hours, or until set, then scoop into bowls or cones; if it becomes too hard to scoop, place in the fridge to soften.
Images and recipes from Supercharge Your Gut by Lee Holmes, Murdoch Books,
Photography by Steve Brown
Lee Holmes is a Certified Holistic Health Coach, Hatha Yoga Teacher and Whole Foods Chef. She has studied nutrition and is the author of a number of best-selling books, with this being the latest in her collection. Lee’s website: superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical.