Escape to a tropical paradise with our luscious Mango Ice Cream recipe. Made with ripe mango chunks, creamy coconut cream, and a touch of sweetness, this frozen delight is the perfect treat to beat the heat and indulge your taste buds.
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 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 to taste depending on the sweetness of the mango.
Pour into a freezer-friendly, airtight container. Transfer to freezer and freeze for 3-6 hours, or until completely frozen.
OPTIONAL: To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, then place back in the freezer.
Allow to thaw for 20-40 minutes before scooping.
**If you can’t find coconut cream, place 1 can (14 ounces) full fat good quality canned coconut milk (try to use a brand that does not contain any fillers and only coconut and water - we like Trader Joe's or Aroy-D, in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. You should get approximately 3/4 cup from a 14 ounce can.