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.
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.
Notes
For ultra-smooth texture, choose Thai-style coconut milk. If you’re nut-free, swap almond flour for gluten-free oat flour.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @thenandnowspace for more