Mango Madness Ice Cream


2 cups cashew nuts
2 cups pitted dates
generous 2 cups fresh mango juice and pulp
4 ripe bananas
2 large ripe mangoes diced
2-4 tablespoons coconut oil


Peel and dice the mangoes. Before discarding the pits, squeeze the juice and pulp from the pits and set aside in a measuring cup. You will need a generous 2 cups of liquid and pulp. When you have enough liquid, pour it over the dates and cashews in the blender and let them soak while you finish cutting the mangoes.

Put the remaining ingredients in a high powered blender (I use a Vitamix) and blend for several minutes until completely smooth. You don't want any cashew bits to ruin the texture of the finished product, so blend away. It's OK if the liquid begins to get warm from all of the blending.

Refrigerate liquid overnight and freeze in an ice cream maker according to manufacturer's directions the next day.