Mango Coconut
Mango and coconut milk blend into something bright and tropical somewhere between a sorbet and an ice cream. A splash of lime keeps the sweetness from tasting flat.
Servings 4
Equipment
- Food Processor
- Can opener
- Rubber Spatula
Ingredients
3 cups frozen mango chunks
1/3 cup full-fat coconut milk (well shaken)
2 tablespoons honey
1 tablespoon fresh lime juice
Pinch of salt
Instructions
1. Pulse the frozen mango in a food processor until roughly chopped.
2. Add the coconut milk, honey, lime juice, and salt.
3. Blend until fully smooth, scraping down the sides once or twice. Mango is denser than most fruit, so keep blending until no icy chunks remain.
4. Spoon into a container and freeze for about 1 hour before scooping.
Notes
Stick with full-fat coconut milk here rather than the light version the extra fat is what keeps this one from freezing rock hard.