Coconut Mango Ice Cream
INGREDIENTS
- 3 – 4 cups mango chunks, fresh or
frozen
- 14 oz can coconut milk, regular or
light
- 1/3 cup maple syrup or honey
- 2 tbsp or more any milk or water
INSTRUCTIONS
2.
Process until smooth, adding more liquid by
tbsp and scraping the walls, if necessary.
3.
Taste for sweetness now and adjust of
necessary. Especially, frozen mango differs.
4.
Pour into any container and freeze for at
least 6 hours or overnight.
5.
To serve, let thaw on a counter for 30
minutes or 60 minutes for soft serve. It will become softer and creamy.
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