Mango icecream


  • 14 oz can coconut milk, full fat (I recommend Thai Kitchen)*
  • 3 – 4 cups mango chunks, frozen**
  • 1/4 cup maple syrup or raw honey


In a blender or food processor, add all ingredients and process until smooth. You might leave some larger mango pieces if you wish. Pour into any container with a lid, place in a freezer and freeze for 3 hours. To serve, let thaw on a counter for 15 – 30 minutes or so. Because this ice cream doesn’t have any fillers, it takes a bit longer to defrost and become softer, especially with time.

Storage Instructions: Freeze in a glass airtight container for up to a few months.
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