Hosted by Dalia Colón
Danielle Rose teaches us how to make no-churn mango ice cream. The sun-kissed ingredients transform into all the joy of ice cream with none of the guilt.
Danielle Rose, author of the Suwanee Rose blog, impressed Dalia with her homemade recipe of a vegan mango dessert. With just a few high-quality, peak-of-the-season ingredients, this Florida native turned a few frozen slices of mango into a faux-ice cream that tastes like and feels like the real thing.
Frozen Mangoes + Vanilla Pod Seeds + Coconut Cream + Salt… it’s that simple. This vegan version relies on cold coconut cream to give that deep rich dairy smoothness beloved by ice cream connoisseurs. And a little decadence from real vanilla bean pods (which can be swapped out with vanilla extract) gives that ice cream shop sensation.
The star ingredient of this dish are the mangoes. Danielle shares a few of her favorites, leaning more towards the dessert mango varieties. She also gives instructions on how to cut the mangoes properly so they don’t slide off the cutting board and how to use the mango cheeks to avoid the pit.
Love mangoes? Danielle has assembled “Mango Season: A Field Guide” that is packed full of how to grow healthy mango trees and lots of mango-centric recipes.
Unsure of what mango varieties might taste like? We found this resource for you.
“You wouldn’t want to over power mango, but vanilla enhances it,”
– Danielle Rose, author/blogger