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Mango Mudslide - An Refreshingly Cool Smoothie

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

  • 2 cups Lifeway Kefir whole milk
  • 3/4 cup chopped mango fresh or frozen
  • 1/4 cup maple syrup
  • _____________________
  • 1 cup oats
  • 1 cup coconut flakes unsweetened
  • 4 Tbsp maple syrup
  • 1 Tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla
  • 1/8 tsp celtic salt
  • 1 egg white or 1 flax egg

Instructions
 

  • For the mango ice-cream: Puree mango in a high speed blender in food processor until smooth.
  • Pour into a mixing bowl and stir in Lifeway kefir and maple syrup until well blended.
  • Freeze for 2-3 hours until reaches the consistency of creamy ice-cream.
  • Note: If you leave overnight, you can simply take out to defrost until it reaches the ideal ice-cream texture you prefer.
  • Preheat oven to 350ºF for the GF graham cracker crumbles.
  • In a high speed food processor, process oats, coconut, maple syrup, cinnamon, vanilla, sea salt until forms fine crumbles. Remove and place into a bowl. Stir coconut oil and 1 egg white to hold the ingredients together (or mix in 2 Tbsp flax soaked with 1 Tbsp water for a "flax egg".
  • Place in parchment-lined square pan and press until it forms an even layer on bottom of pan.
  • Heat for 20-25 minutes or until starts to brown and forms a solid layer.
  • Cool and break into crumbles.
  • Scoop frozen mango mixture into cups, top with graham crumbles. Optional: Garnish with unsweetened coconut flakes.