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RECIPE

Sumo Citrus® Mango Nice Cream

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

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Makes: 3 to 4 servings

It’s topped with orange-glazed sugar cookies for a fun treat that is full of flavor. The super sweet Sumo Citrus Mandarins 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 delicious and refreshing dessert. The cookies get a bright pop of Sumo Citrus sweetness, thanks to a bit of orange juice mixed into the glaze, and orange 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 Mandarin 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 Mandarins

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 orange glaze for the sugar cookies, add powdered sugar to a small bowl. Cut 1 Sumo Citrus Mandarin in half across the middle, then cut one of the halves in half. Squeeze a small amount of its orange 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 orange onto cookies. Peel rest of orange and cut flesh into slices or chunks. Leave cookies to set for a few minutes while blending nice cream.

Cut remaining 3 Sumo Citrus Mandarins 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.