Sumo Citrus Orange Mango Nice Cream

Name: Sumo Citrus Orange Mango Nice Cream
Prep time: 20 min
Total time: 20 min
Ingredients: 3 tbsp powdered sugar; 6 to 10 small homemade or store-bought sugar cookies; 4 Sumo Citrus; 2 sliced frozen bananas; 10 oz. frozen mango plus more for serving; ½ to 1 cup unsweetened plant-based milk (almond, oat, soy)

For a decadent yet nourishing and light dessert, this Sumo Citrus Orange Mango Nice Cream is sure to please.

Recipe Type

Desserts

Time

Prep Time: 20 mins
Total Time: 20 mins

Size

3-4 servings

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The super sweet Sumo Citrus and mango are made into creamy, smooth nice cream when blended with frozen banana and creamy plant-based milk. There’s no need to add sugar to the nice cream, given the deliciously sweet fruits that combine so well for a refreshing dessert. The cookies get a bright pop of Sumo Citrus sweetness, thanks to a bit of citrus juice mixed into the glaze, and zest to top it off.

We love enjoying nice cream as a healthier alternative to traditional ice cream, as it has all the flavor and is sweetened naturally with fruits. There are so many flavor combinations that would go well with the Sumo Citrus and banana nice cream base. Raspberries, strawberries, and watermelon would be great options to try with orange, in addition to this dreamy mango flavor.

Ingredients

3 tbsp powdered sugar

6 to 10 small homemade or store-bought sugar cookies

4 Sumo Citrus

2 sliced frozen bananas

10 oz. frozen mango plus more for serving

½ to 1 cup unsweetened plant-based milk (almond, oat, soy)

Instructions

To make the citrus glaze for the sugar cookies, add powdered sugar to a small bowl. Cut one Sumo Citrus in half across the middle, then cut one of the halves in half. Squeeze a small amount of its juice into powdered sugar as you stir with a spoon. You’ll only need just enough to make the glaze thin enough to dip the cookies in to create a frosted topping for the cookies. Dip the tops of the cookies into the glaze, then zest the other half of the citrus onto cookies. Peel rest of the Sumo Citrus and cut flesh into slices or chunks. Leave cookies to set for a few minutes while blending nice cream.

Cut remaining 3 Sumo Citrus in half across the middle. Squeeze juice and orange flesh into a high-speed blender. Add ½ cup of the plant-based milk, frozen bananas, and frozen mango. Blend until smooth, pausing blender as needed to stir the mixture, and adding in more milk little by little to help the mixture blend. Divide nice cream between bowls and top with cookies, orange chunks, and extra mango.