Mango and Coconut Ice Cream (no machine)
- 3 to 4 cups mango chunks, very ripe fresh or frozen
- 2 tablespoons unsweetened milk of your choice (or filtered water), plus more depending on the consistency you want
- 2 tablespoons maple syrup, optional, or more depending on how sweet the mangoes are; any other sweetener works
- 14 oz. can of good full fat coconut cream, a brand with no fillers
- 1 teaspoon vanilla extract
In a high speed blender or a food processor, add the mango chunks and milk and blend into smaller chunks, or until crumbly if using frozen.
Add the coconut cream, maple syrup and vanilla and continue blending until smooth. Add more liquid and scrape down the sides of the blender as needed.
Taste for sweetness and adjust depending on the sweetness of the mango.
Pour into a freezer friendly airtight container. Freeze for 3 to 6 hours, or until completely frozen.
To keep ice crystals from forming, take the container out every hour and stir the mixture smooth with a fork or a whisk, then put it back.
Allow to thaw for 20 to 40 minutes before scooping.