I can of coconut milk, 3 very ripe mangoes and half a cup of honey. But you’ll be actually using two and a half of the mangoes because this is what will happen:
Thou shalt cut half of one mango and create dices within.
Thou shalt use a spoon and scoop out some of that goodness and feed thyself.
Now let’s put the remaining two and a half mangoes to use. Peel the mangoes and dump into a blender together with the coconut milk and honey. You can totally omit the honey if you do not care for sweetness.
Blend everything to be smooth.
Place into a loaf pan or freezer-safe bowl and freeze for 6-8 hours or overnight.
If you have an ice cream maker, use it to churn. If you don’t have one but you want your mixture to be less grainy, be sure to remove from the freezer and whisk once an hour until it freezes completely.
Also note that when you take it out of the freezer to eat, it will be very hard so it helps to let it sit for about five minutes before scooping out.
Don’t forget to eat that half of a mango for a start. It is really important.
- 2-3 very ripe mangoes
- 1 can coconut milk
- 1/2 cup honey (optional)
When you take it out of the freezer to eat, it will be very hard so it helps to let it sit for about five minutes before scooping out. Enjoy!
Prep time: Cook time: Total time: Yield: 6 servings