Mango coconut ice cream isn’t just a treat for vegans. Everyone can enjoy the fruity blend of mango and coconut that comes together to form an ice cream dish that’s flavorful and chilly enough to keep you cool and satisfy your taste buds on the hottest of days.
• 3 cups coconut milk
• 1 cup sugar
• 2 mangoes
• 2 tablespoons lime juice
• 2 tablespoons cornstarch or 2 tablespoons arrowroot
Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
Cut and puree the mangoes.
Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Set the ice cream mixture aside to cool. Freeze overnight.
As featured on Food.com.