Natural Mounjaro Recipe
A no-bake, healthy treat that’s vegan, gluten-free, and oh-so-delicious—this Natural Mounjaro Recipe brings a burst of citrusy sweetness with a creamy coconut twist.
I first shared this simple, homemade recipe at a summer potluck last year, and everyone asked for seconds. It’s unique because it layers bright, mango-like flavors with dairy-free coconut cream and a hint of lime zest—no artificial anything. As a 50-year-old home cook balancing family dinners and weekend gatherings, I love how quickly it comes together and how fresh it tastes, especially when mango season rolls around here in the States.
Why You’ll Love This Recipe
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• No oven needed—perfect for hot afternoons.
• Ready in under 30 minutes (plus a quick chill).
• Vegan and gluten-free, so everyone can enjoy.
• Naturally sweetened—no refined sugar.
• Creamy yet light, like a tropical cloud.
• Made with pantry staples and fresh fruit.
• Great for parties, meal prep, or a guilt-free dessert.
• Customizable toppings—think toasted coconut or fresh berries.
Ingredients
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• 2 cups frozen mango chunks (use organic for best flavor)
• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 2 tablespoons pure maple syrup (or agave nectar for a neutral taste)
• 1 tablespoon fresh lime juice (about half a lime)
• 1 teaspoon lime zest (optional but zingy)
• 1/4 cup finely ground almond flour (Bob’s Red Mill works great)
• Pinch of sea salt (balances sweetness)
Tips: For ultra-smooth texture, choose Thai-style coconut milk. If you’re nut-free, swap almond flour for gluten-free oat flour.
Directions
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- Blend your base. In a food processor, pulse mango chunks until they break down into a chunky puree. That burst of orange color always makes me smile—reminds me of childhood popsicles.
- Add coconut & sweetener. Pour in coconut milk, maple syrup, lime juice, zest, and a pinch of salt. Blend until smooth, scraping down sides once. You want a silky, mousse-like consistency.
- Stir in almond flour. Transfer the puree to a mixing bowl and gently fold in the almond flour until just combined. This gives a slight nutty texture and helps set your Mounjaro.
- Spoon into jars. Divide the mixture among 6 small glass jars or silicone molds. I love reusing mason jars—so charming on the table!
- Chill. Cover the jars and refrigerate for at least 2 hours, or freeze for 45 minutes if you’re eager. You’ll know it’s ready when the top feels firm but still a bit wobbly in the center.
- Garnish & serve. Before serving, sprinkle with extra lime zest, toasted coconut flakes, or chopped pistachios. A few fresh mango slices never hurt, either.
Servings & Timing
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Makes 6 servings
Prep Time: 15 minutes
Chill Time: 2 hours (or quick-freeze for 45 minutes)
Total Time: About 2 hours 15 minutes
Variations
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• Berry Mounjaro: Swap mango for mixed berries for a vibrant purple hue.
• Matcha Twist: Stir in 1 teaspoon culinary-grade matcha for a green tea kick.
• Chocolate Drizzle: Top with melted dark chocolate for a richer dessert.
• Tropical Trio: Blend half mango, half pineapple, and a hint of banana.
• Keto-Friendly: Use erythritol instead of maple syrup and almond milk in place of coconut.
• Protein Boost: Add one scoop vanilla plant-based protein powder in step 2.
Storage & Reheating
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Store in the fridge for up to 4 days—perfect for meal-prep snacks. Freeze leftovers in airtight containers for up to one month; thaw overnight in the fridge. No reheating needed, but let sit at room temperature for 10 minutes before enjoying if straight from the freezer. You can assemble jars a day ahead and chill, then add garnishes just before serving.
Notes
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• I learned that too much sweetener masks the coconut flavor—start with less and taste as you go.
• For creamier results, blend on high speed for at least 1 full minute.
• If the mixture seems too thin, add another tablespoon of almond flour or 2 tablespoons chia seeds.
• When lime zest sticks to your grater, use the fine side of a Microplane for easy zesting.
• This recipe adapts well to mini silicone molds—perfect for bite-sized party favors.
FAQs
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Can I use fresh mango instead of frozen?
Yes—you’ll need to add a few ice cubes or chill the mixture longer so it firms up. -
Is this recipe nut-free?
Swap almond flour for oat or coconut flour to make it nut-free and still gluten-free. -
Can I make this ahead for a crowd?
Absolutely—double or triple the batch and chill in larger containers; portion before serving. -
How can I reduce calories?
Use light coconut milk and stevia instead of maple syrup, though texture may shift slightly. -
Will this separate as it chills?
Give each jar a gentle stir before chilling; that usually keeps ingredients unified. -
My mixture is gritty—what happened?
Likely your coconut milk was too chilled; warm slightly or choose a creamier brand. -
Can kids help make this?
Totally—they’ll love spooning into jars and choosing toppings. -
What’s the nutritional profile?
Roughly 180 calories, 12g fat, 20g carbs, and 2g protein per serving (depending on coconut milk brand).
Conclusion
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This Natural Mounjaro Recipe is a celebration of simple, healthy ingredients that come together in minutes for a vegan, gluten-free delight. It’s creamy, tangy, and utterly homemade—perfect for any gathering or a personal treat. Give it a whirl, then drop a comment below to let me know how you jazzed it up or which topping stole the show!
Natural Mounjaro Recipe
Ingredients
- 2 cups frozen mango chunks use organic for best flavor
- 1 can (13.5 oz) full-fat coconut milk shake well before opening
- 2 tablespoons pure maple syrup or agave nectar for a neutral taste
- 1 tablespoon fresh lime juice about half a lime
- 1 teaspoon lime zest optional but zingy
- 1/4 cup finely ground almond flour Bob’s Red Mill works great
- Pinch of sea salt balances sweetness
Instructions
- In a food processor, pulse mango chunks until they break down into a chunky puree.
- Pour in coconut milk, maple syrup, lime juice, zest, and a pinch of salt. Blend until smooth, scraping down sides once.
- Transfer the puree to a mixing bowl and gently fold in the almond flour until just combined.
- Divide the mixture among 6 small glass jars or silicone molds.
- Cover the jars and refrigerate for at least 2 hours, or freeze for 45 minutes if you’re eager.
- Before serving, sprinkle with extra lime zest, toasted coconut flakes, or chopped pistachios. A few fresh mango slices never hurt, either.
