Mango Coconut Ice Cream

Ingredients:

• 2 cups ripe mango, chopped
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup honey or to taste
• 1 tablespoon lime juice

Instructions:

1. Blend Ingredients: Place the chopped mango, coconut milk, honey, and lime juice in a blender. Blend until smooth.
2. Chill Mixture: Pour the mixture into a bowl and refrigerate for at least 2 hours, until thoroughly chilled.
3. Ice Cream Maker: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Freeze: Transfer the ice cream to an airtight container and freeze until firm, about 4-6 hours.
5. Serve: Scoop and serve cold, optionally garnished with extra mango pieces or a sprinkle of shredded coconut.

This Mango Coconut Ice Cream is a tropical delight, perfect for a refreshing treat on a warm day, combining the creamy richness of coconut with the sweet tang of mango.