Mango Nicecream Bars

Is there a better way to cool off over summer than by eating delicious ice cream? (No need to answer that question, we all know there isn’t). So here is another way to get your ice cream fix, with a fresh, delicious and nutritious twist that your standard tub of ice cream just can’t compete with.

The icecream component is made from mango, lime, coconut yoghurt and Thriving Protein. This covers all of your macronutrients with a source of healthy fats, carbohydrates and protein, and a bunch of nourishing micronutrients and gut loving pre and probiotics from Thriving Protein too. The combination of mango and lime give you that really fresh tropical taste whilst providing a great source of vitamin C.

The base is made up of almonds, coconut (shredded and milked) and maple, which add to your healthy fats and provide minerals like calcium, iron and magnesium and vitamins such as vitamins B6, B9 and E. And lastly, we have the delicious passionfruit/maple sauce which - we’ll be honest - is mostly there just to be outrageously yummy, but still manages sneak in a few extra nutritional benefits such as Vitamin A, zinc and manganese.

Ingredients

PANTRY ITEMS

60 g flaked almonds

1/4 cup coconut milk

500 g frozen mango

250 g coconut yoghurt

2 tbsp lime juice

6 passionfruit

125g Shredded Coconut

Pink Himalayan Crystal Salt

1/4 cup + 2 tbsp PMaple Syrup

Seasonal fruit to serve (optional)

NUTRA ORGANICS PRODUCTS

1 tbsp Thriving Family Smooth Vanilla

Method

1. To make sauce, add passionfruit and maple to a pan, cook over a medium heat until sauce thickens stirring occasionally for 3-5 mins. Set aside to cool.

2. To make the base, toast shredded coconut and flaked almonds until golden brown, then add in 1/4 cup maple and coconut milk, on a low to medium heat, stir mixture around until it becomes sticky and almost toffee-like, with a little crunch to it.

3. To make the filling, line a cake tin and place in the freezer for 10 minutes. Add frozen mango, lime juice, Thriving Protein, and coconut yoghurt to a high-powered blender, blend until combined.

4. Pour half of the filling into lined tin, then pour in 1/4 of the passionfruit sauce, ripple through. Repeat this step with the remaining filling and 1/4 more sauce, then top with half of the shredded coconut mixture. Press down to level it out and place in the freezer for 6+ hours. Reserve the rest of the sauce and coconut mixture until ready to serve.

5. To serve, turn out the nicecream block, drizzle with remaining sauce, top with remaining shredded coconut mixture, and extra seasonal fruit (optional) then slice using a knife heated in a jug of hot water, so it cuts neatly.