Ingredients
3 – 4 cups mango chunks (fresh or frozen)
14 oz can coconut milk (regular or light)
1/3 cup maple syrup or honey
2 tbsp or more any milk or water
Optional: Juice of 1 lime for a hint of acidity
Optional: Shredded coconut for added texture
Instructions
Blend Ingredients:
In a blender or food processor, add mango, coconut milk, maple syrup, and milk.
Optionally, add the lime juice for a hint of acidity.
Process until smooth, adding more liquid by tbsp and scraping the walls if necessary.
Adjust Sweetness:
Taste for sweetness now and adjust if necessary, especially if using frozen mango.
Add Texture:
For added texture, stir in shredded coconut into the mixture.
Freeze:
Pour the mixture into any container and freeze for at least 6 hours or overnight.
Serve:
To serve, let thaw on a counter for 30 minutes or 60 minutes for soft serve. It will become softer and creamy.
Notes
- If you do not have an ice cream maker, place the mixture in a shallow container and freeze, stirring every 30 minutes to prevent ice crystals from forming.
- For a sweeter taste, adjust the amount of sugar according to your preference or substitute with honey or agave for a natural sweetener option.
- Storage: Freeze in a glass airtight container for up to 3 months.
- Coconut Milk: Coconut milk should be from a can and not carton. Quality is important.
- Light Coconut Milk: You can use light coconut milk, but the ice cream will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (not including chilling and freezing time)
- Category: Dessert
- Method: Churning
- Cuisine: Tropical
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 15mg
- Fat: 20g
- Saturated Fat: 18g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg