Ingredients

The following ingredients have 11 Servings
  • 3 cups packed cubed very ripe mango ((3 cups packed equals ~2 large or 3 small-medium mangos))
  • 1 cup fresh raspberries ((organic when possible))
  • 1 cup full-fat coconut milk*
  • 1 cup organic cane sugar* ((or granulated sugar))
  • 1 pinch sea salt
  • 1 tsp lime juice

Instruction

  • The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
  • Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
  • The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
  • Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.
  • Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.