Mango Coconut Ice Cream Balls
Prep time: 
Total time: 
Serves: 4
  • 2 cups (480 grams) diced fresh mango
  • ¼ cup coconut milk
  • 2 teaspoons vanilla bean paste
  • ½ cup toasted coconut flakes
  • 1 cup frozen or fresh raspberries, plus extra fresh raspberries to serve
  • 2 tablespoons maple syrup
  1. Place mango, coconut milk and 1 teaspoon of the vanilla bean paste in food processor and puree until smooth
  2. Pour the mixture into a bowl and place in the freezer for 2-3 hours or until frozen
  3. Roughly chop up the frozen mango mix, add to the food processor and puree again
  4. Transfer to ice cream moulds and freeze until firm
  5. Meanwhile, toast coconut flakes either in the oven or in a frypan
  6. Place raspberries and maple syrup in food processor and puree until smooth
  7. To serve, carefully remove mango ice-cream from moulds and roll in toasted coconut
  8. 'Smear' some raspberry sauce on the serving plate, top with fresh raspberries and place the mango and coconut ice-cream ball on the other end
  9. Enjoy
Recipe by Healthy Home Cafe at