Mango Coconut Ice Cream

Ingredients

• 2 cups Ripe Mangoes (peeled and cubed)
• 1 can Full-Fat Coconut Cream (refrigerated overnight)
• 1/2 cup Coconut Milk
• 1 tablespoon Lime Juice (freshly squeezed)
• 1/4 cup Maple Syrup (or agave nectar)
• 1 teaspoon Vanilla Extract
• 1/8 teaspoon Pinch of Salt
• 2 tablespoons Shredded Coconut (unsweetened, for garnish)
• 1/4 cup Optional: Mango Chunks (finely diced, for added texture)

Instructions

1. 1

   Scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. Discard the watery liquid or save for another use.

2. 2

   In a blender or food processor, combine the mango chunks, coconut cream, coconut milk, lime juice, maple syrup, vanilla extract, and salt.

3. 3

   Blend until completely smooth and creamy. Taste and adjust sweetness if needed.

4. 4

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).

5. 5

   Once churned, the ice cream will be soft-serve consistency. Transfer to a freezer-safe container.

6. 6

   Gently fold in the diced mango chunks (if using).

7. 7

   Freeze for at least 2-3 hours, or until firm enough to scoop.

8. 8

   Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.

9. 9

   Serve garnished with shredded coconut.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.