Mango Mango!

Some days, my kids won’t eat.  Not often, but sometimes.  And while they may not want meals, they do want “snacks”.  In our household, snacks do not mean packaged niblets of red-blue-green-dyes shaped like animals, or packaged rancid-oil crackers.  No, “snacks” in our house include real food: homemade soaked-flour carrot cake, homemade almond flour cookies, and a favorite: homemade ice cream!

This week, the ice cream was dairy free.  Coconut milk is so good for us, and I was almost out of raw milk.  Just three ingredients: frozen organic mango, about a cup and a half, a can of organic coconut milk, and raw local honey to taste, about 1/4 cup  or less in our house.  Pure mango & honey together, then put all three ingredients in an ice cream maker.  I also add a pinch or two of sea salt for a little extra something.

Just yesterday, my toddler ate a big helping of this mixed with yogurt for lunch and I was thrilled.  I don’t know who loves summer more, me or them.

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