Mango Pitaya Ice Cream
Updated: Oct 27, 2021
I've had quite a sweet tooth lately, and I can never get enough mangoes (...or ice cream). Mangoes are probably one of my favorite foods ever. I can't express to you the awesome powers of mangoes, especially when it comes to sleep.
When you eat a mango before bed, phytochemicals, amino acids (such as glycine, glutamine, and cysteine), fructose and glucose travel to the brain and restore depleted neurotransmitters. Mangoes also contain highly bioavailable traces of magnesium and phenolic acids that calm the central nervous system. These two factors result in a deep, restorative night's sleep.
Mangoes are a great source of beta-carotene that strengthens and supports the skin, perfect for those suffering from psoriasis, dermatitis, and eczema. Mango also soothes the stomach and intestinal lining, helping ease constipation.
If you're looking for a good pre-workout food, look no further than the mango. Its combination of glucose, sodium, and magnesium provide energy and endurance for longer, harder workouts.
On an emotional level, Mangoes lift spirits and alleviate depression. They have amazing manifestation powers, in that when we eat them, the fruit re-directs and opens us up to more opportunities to experience joy.
Pitaya, or red dragonfruit, is a great liver rejuvenator and detoxifier. It's antioxidants slow down liver aging by caring for its inner core, an area often at a higher risk for diseases while your liver handles detoxifying efforts on other fronts.
In the recipe below, I use Pitaya (red dragonfruit) powder that I purchased on Amazon. You may also be able to find packs of red dragonfruit in the freezer section of your grocery store, or fresh. Feel free to substitute 1/2 cup of the fresh or frozen variety for the pitaya powder in this recipe.
1 cup of fresh mango
1 can of coconut milk
1/2 cup maple syrup
1 tbsp pitaya (dragonfruit) powder
1/4 teaspoon vanilla extract, alcohol free
Combine mango, coconut milk, maple syrup, pitaya powder, and vanilla extract in a high speed blender until smooth. Pour into the ice cream maker and let it run for at least 30 minutes, or until the texture resembles soft serve ice cream. Either eat now or store in the freezer for later.