How to re-create this recipe:
- 1 Cup of Frozen Mango chunks
- 3 Cold Brew Ice Cubes
- 1/2 cup of Milk
- 2 Tbsp’s of Nutella
- 1/4 of a cup of Cocoa Nibs
- Cinnamon for garnish (optional)
Putting it together:
- Place 3 Cold Brew ice cubes, 1 cup frozen mango chunks, 1/2 cup of milk, and 2 Tbsp’s of Nutella in a blender.
- Blend on high until you reach a very smooth consistency. Place in a bowl and garnish with your Cocoa Nibs and as much cinnamon as you like. Enjoy!
Nourishment for your body: I always keep a bag of frozen mangoes in my freezer. Frozen mangoes have a much longer ‘shelf life’ then fresh mangoes. It’s nice knowing that they do not lose any nutritional value and retain very high amounts of the daily recommended intake for Vitamins C and A. Mangoes also contain high amounts of copper (helping to produce collagen and ATP/energy) and potassium (helps to maintain electrolyte balance and healthy nerve, muscle and heart functioning). We like to snack on frozen mangoes and I regularly add them to smoothies.
Tips when cooking: This dessert was pretty spur of the moment. I wanted to whip up a quick, cold, and creamy treat with items I typically have lying around. This was probably one of the best things that I ever made in a blender! The flavor is rich and chocolatey and tastes good with the hint of mango. The Cocoa Nibs add a nice crunch and another chocolate note. To make cold brew ice cubes, grind coffee beans of your choice coarsely and combine the grounds with water (ideally filtered water). It is suggested to steep 3/4th’s of a cup of grounds to every 4 cups of water. Let that steep overnight, up to 12 hours and strain. Freeze the coffee in an ice cube mold afterwards overnight or until frozen solid. If you want to buy a delicious cold brew coffee to turn into cold brew ice cubes, I highly recommend a brand called Stok.