Did anyone say mango? I’m in!

Mango Milkshake (makes 2 tall glasses)

Ingredients

Time to Make: 10 minutes.

  • 1 1/2 cups chopped very ripe mango (divided)
  • 2 cups unsweetened coconut milk
  • 1/8 cup of monk fruit sugar
  • 3 scoops dairy-free vanilla ice cream (divided)
  • 1 cup of ice cubes

Instructions

  1. Blend ice, sugar, milk, 1 cup of chopped mango (keep the other half for toppings), and 1 ice cream scoop (save the other two for serving), blend until very smooth.
  2. Serve in a tall glass topped with ice cream and some fresh ripe mango. Enjoy!

Call to Action

I just love different types of fruits, especially exotic and tropical ones. Fruit is filled with vitamins and minerals, and as if that wasn’t enough, they are sweet and delicious! I honestly could live on only fruits if given the choice; however, the Bible talks about other kinds of fruits, the fruits of the Spirit, that if we possess, our life is very sweet.

Would you daily ask for the fruits of the Spirit? And please share below, what you think of the Mango Milkshake or what the Holy Spirit has done for in and through you.

“But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is no law.”

Galatians 5:22-23 ESV

Our next plant-based recipe will be published on August 15.

Add new comment

Recent Articles

Quick Stir Fry
Quick Stir Fry
Lucia Tiffany · Jun 11 2 minute read

Did you know that the average American only gets about 1 1/2 cups of vegetables a day? That quantity is 3 servings of cooked veggies, and only 1.5 servings if they are raw. To support our immune system and provide the minerals and fiber that form a foundation of healthy nutrients for healing, we need at least...

Mung Bean Dessert
Mung Bean Dessert
Jasper Owens · May 7 2 minute read

As a child, I relished this creamy, nutritious, and protein-packed mung bean dessert at birthdays, weddings, and other celebrations; it's a true delicacy.

Tri-Color Coleslaw
Tri-Color Coleslaw
Lucia Tiffany · Apr 9 2 minute read

Have you ever heard someone say, “Eat the rainbow”? The more colors on our plate, the greater the variety of phytonutrients we consume. This recipe combines two colors of cabbage along with carrots for a splash of color on your table and some...