Mango Coconut Soft Serve
Recipe type: Dessert
Serves: 3 to 4
Cutting back on added sugar is hard when you have a sweet tooth. I'm here to the rescue with this naturally sweet dessert. With just one tablespoon of agave, the sweetness in this soft serve "ice cream" comes mostly from the banana and mango. As for Cinco de Mayo, the flavors fit right in from the mango, cinnamon, and agave.
  • 1½ cups frozen mango chunks
  • 1 ripe banana, peeled, sliced and frozen
  • ⅔ cup low-fat cottage cheese
  • ¼ cup unsweetened shredded coconut
  • 2 tablespoons orange juice
  • ½ teaspoon orange zest
  • 1 tablespoon agave nectar (or honey)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Toppings:
  • 1 tablespoon toasted sliced almonds
  • 1 tablespoon unsweetened shredded coconut, toasted
  • 1 teaspoon chia seeds
  • Orange slices, optional
  1. Remove the mango and banana from the freezer and allow to thaw slightly (about 10 minutes).
  2. Place the mango, banana, cottage cheese, ¼ cup shredded coconut, orange juice, orange zest, agave, vanilla extract, and cinnamon in the bowl of a food processor and process 30 seconds.
  3. Stop and scrape down the sides of the bowl. Continue to process until smooth and creamy, about 1 more minute. The mixture should resemble soft serve ice cream.
  4. Meanwhile, for the topping, place the almonds, 1 tablespoon coconut, and chia seeds in a small bowl and stir to combine.
  5. Scoop into 3 or 4 bowls and sprinkle evenly with the topping. Garnish with an orange slice as desired.
  6. Store any leftovers in the freezer in an airtight container. When ready to eat, remove from freezer, thaw about 15 minutes, stir, and serve.
This recipe yields 1¾ cups, so the portion size is about ½ cup. One serving provides 45% vitamin C and 10% vitamin A.
Nutrition Information
Serving size: about ½ cup Calories: 210 Fat: 7g Saturated fat: 5g Carbohydrates: 31g Sodium: 180mg Fiber: 4g Protein: 7g
Recipe by Lizs Healthy Table at