Scoop Kitchen
Mango Fruit Whip
Ripe mango, lime and a splash of coconut milk swirled into a sunny orange, dairy-free soft serve. Creamy, fruity and light.
- Hands-on
- 5 min
- Freeze
- 24 h
- Program
- Fruit Whip
- Makes
- 4 servings6 servings
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 114 g), estimated
Whole tubpint: 386 kcal, 4 g protein579 kcal, 6 g protein (709 ml24 oz). No common allergens in the ingredients.
Ingredients
5 ingredientsTap an ingredient when it is in the bowl
429 of 473 ml643 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Blend 380 g mango chunks540 ml mango chunks2⅓ cups mango chunks570 g mango chunks810 ml mango chunks3½ cups mango chunks, 40 ml full-fat coconut milk2½ tbsp full-fat coconut milk2½ tbsp full-fat coconut milk60 ml full-fat coconut milk60 ml full-fat coconut milk¼ cup full-fat coconut milk, 20 g caster or granulated sugar1½ tbsp caster or granulated sugar1½ tbsp granulated sugar30 g caster or granulated sugar2½ tbsp caster or granulated sugar2½ tbsp granulated sugar, 1 tbsp fresh lime juice1 tbsp fresh lime juice1 tbsp fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Fruit Whip.
- If it looks crumbly or powdery, add 15 ml full-fat coconut milk1 tbsp full-fat coconut milk1 tbsp full-fat coconut milk25 ml full-fat coconut milk1½ tbsp full-fat coconut milk1½ tbsp full-fat coconut milk and run Re-spin.
- On the Swirl, fit the dispensing lid and press the swirl handle to fill each glass.
To serve: Swirl into dessert glasses and serve with a few mango cubes on the side.
My notes
Tips
- Very ripe or frozen mango gives the sweetest, smoothest whip. Underripe mango tastes flat and freezes icy.
- For an even lighter whip, use oat milk in place of the coconut milk. It saves about 15 kcal per serving but swirls a little less creamy, and most oat milk is not gluten-free.
- If nothing comes out, check that the white tubpint base is open. If the Swirl Press pulls back by itself, run Re-spin and try again. Leftovers: smooth the top, refreeze and run the program again.
Why it works
Ripe mango is thick and naturally sweet, and its fiber gives body, so a little sugar and a splash of coconut milk are enough to keep it creamy. Lime juice sharpens the fruit flavor that cold dulls.
New recipes in your inbox
What to freeze for the weekend, new recipes and the taste of the week, in one short email at most once a week. Unsubscribe any time.
Plus a free texture cheat sheet when you sign up: the quick fix for every texture problem, on one page.
Ratings & reviews
Loading reviews…
Questions & answers
Loading questions…
