Mango Gooseberry Ice Cream
A Tropical, Antioxidant Powerhouse Dessert
Mango pulp is rich in beta‑carotene and vitamin C, which support collagen production and protect skin from oxidative stress.
Gooseberry (AKA Peruvian groundcherry) is a very antioxidant‑dense fruit linked to improved immune function and reduced inflammation.
Coconut cream adds healthy fats that support satiety and help absorb fat‑soluble antioxidants from the mango and gooseberry.
Ingredients
Yeilds a half-gallon = 12 servings
2 cups (16 oz.) mango pulp
2 cups gooseberry purée
¼ cup coconut cream
½ cup organic cane sugar
¼ cup dextrose (to taste)
2 limes, juiced
½ tsp. fine sea salt
Toppings (optional)
Shredded coconut
Directions
Combine all ingredients in a blender. Blend everything until smooth.
Chill the mixture for 2–3 hours.
Churn in an ice cream maker until thick.
OR freeze for 30 minutes, then whisk in a shallow dish. Repeat 3x or until soft-serve consistency.Store in a sealed container to freeze solid.
