To kick off this ice cream marathon is a simple, yummy and kinda healthy (it has fruit in it!) mango & coconut milk ice cream. Made with only fresh mangos, coconut milk, half and half lime and optional sweetener (I didn’t use any), it’s a little spoonful of tropical deliciousness. I topped mine with a bit of toasted coconut. Perfect for eating outside on a hot summer day!
Mango & Coconut Milk Ice Cream
2 fresh, ripe mangos, peeled and cubed
1 14 oz. can regular coconut milk
1/4 cup half and half
lime juice from 1/4 of a lime
sweetener (sugar, agave syrup, etc.), optional
1. In a blender, blend mangos, coconut milk, half and half and lime juice until very smooth. Taste mixture and add sweetener if needed. I didn’t add any and it was great! Place in fridge for at least 2 hours or overnight.
2. Add cold mixture into ice cream machine for about 20 minutes or until you have the texture of soft serve. If you prefer a harder ice cream, place into an airtight container and let harden overnight.