Mango-Raspberry Coconut Nice Cream (Instant)

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RECIPE DATA

TITLE: Mango-Raspberry Coconut Nice Cream (Instant)
SERVES: 4
PREP: 5 min
TOTAL: 5 min

INGREDIENTS
350 g (about 2 cups) frozen mango
150 g (about 1 cup) frozen raspberries
⅓ cup (100 ml) coconut cream
30 g (about 1 tbsp) honey
¼ cup (60 ml) natural or passionfruit coconut water
10 g (about 2 tbsp) coconut flakes, to serve

STEPS
1. Put 350 g (about 2 cups) frozen mango, 150 g (about 1 cup) frozen raspberries, 100 ml (⅓ cup) coconut cream and 30 g (about 1 tbsp) honey in the bowl. Lid cap in.
TM SETTINGS: 20 sec / speed 9
2. Scrape down, add up to ¼ cup (60 ml) coconut water, 1 tbsp at a time, until creamy.
TM SETTINGS: RAW SETTING: 20 sec/speed 4 with spatula
3. Scoop and top with 10 g (about 2 tbsp) coconut flakes.
4. Portion & store: makes ~4 portions (~150 ml / ⅔ cup); a kid portion is half. 4 bowls. Fridge Eat fresh; freezer Re-freeze in a tub up to 1 month (blitz again to soften).

NOTES
Portion size: ~150 ml / ⅔ cup
Batch note: Instant soft-serve from frozen fruit; coconut water loosens it.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Re-freeze in a tub up to 1 month (blitz again to soften)

SOURCE: https://thermomix-workbook.pages.dev/recipes/mango-raspberry-coconut-nice-cream/