Mango Sunrise Ice Cream with Coconut-Lime Dust

Mango Sunrise Ice Cream with Coconut-Lime Dust recipe.

Makes about 1 pint


  • 2 cups slightly thawed frozen mango chunks
  • 3/4 cup coconut milk
  • 1/3 cup unrefined cane sugar
  • 1 Tbs. flaxseed oil
  • 3 Tbs. dried goji berries
  • ¼ cup unsweetened coconut flakes for garnish (optional)
  • Zest from one lime for garnish (optional)


Combine mango chunks, coconut milk, cane sugar, and flax oil in a blender, and puree until very smooth. Add goji berries and puree until finely chopped, but some visible bits remain.

Transfer to an ice cream maker and process according to directions (about 20 minutes). While ice cream is freezing, combine coconut and lime on a cutting board and finely chop into “dust.”

To serve, scoop ice cream into martini glasses, cups, or dessert bowls, and sprinkle with coconut-lime dust. Serve immediately. 

Nutrition Information

  • Calories: 250
  • Carbohydrate Content: 33 g
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 25 mg
  • Sugar Content: 30 g

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