Mango Coconut Soft Serve

This healthy frozen dessert for Mango Coconut Soft Serve is perfect for Cinco de Mayo or any day of the year. Every luscious spoonful is sweetened naturally with mango and banana and just a drizzle of agave is blended in.

If you’re trying to cut back on added sugar in your diet, this is the dessert for you!

There’s so much goodness in this soft serve “ice cream” frozen dessert—fiber, protein, and vitamin C—so let’s celebrate!

{My frozen treat is technically not ice cream, but it sure tastes like it.}

It’s hard to believe that a frozen, decadent-tasting dessert could have just 210 calories along with 7 grams of protein, 4 grams of fiber, and nearly 50% of your vitamin C requirement for the day.

[Tweet “Cut back on added sugar w/ this naturally sweet Mango Coconut Soft Serve #dessert”]

And yes, that’s cottage cheese in the recipe, which delivers a creamy texture and a satisfying hit of protein.

Instead of topping my soft serve ice cream bowl with sprinkles (or Jimmies as we say here in New England), I top it with a healthy mixture of chia seeds, sliced almonds, and unsweetened shredded coconut.

4.5 from 2 reviews

Mango Coconut Soft Serve

 

Author: Liz

Nutrition Information

• Serves: 3 to 4

• Serving size: about ½ cup
• Calories: 210

• Fat: 7g
• Saturated fat: 5g
• Carbohydrates: 31g
• Sodium: 180mg
• Fiber: 4g
• Protein: 7g

Recipe type: Dessert

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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.

Ingredients

• 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

Instructions

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.

Notes

This recipe yields 1¾ cups, so the portion size is about ½ cup. One serving provides 45% vitamin C and 10% vitamin A.

3.5.3226

What’s on your Cinco de Mayo menu?