Ingredients
- Frozen Mango
- Canned Coconut Milk or Cream*
- Optional:
- Splash of Maple Syrup
*Check the ingredients in the coconut milk/cream and try to find one that is mostly pure coconut, it will be much creamier. If you want to make the milk/cream even thicker, you can keep it in the fridge and turn it upside-down when you open, then pour out the watery part.
Directions
- Put frozen mango and coconut in blender or food processor and process until smooth. Try experimenting with different ratios of coconut milk and mango. The more milk you add, the creamier it will be but if you add too much it will be more like a pudding. I like to try to get it the consistency of ice cream or gelato.
- Depending on the mangos you get, it should be plenty sweet. If you want it even sweeter you can always add a splash of maple syrup or your preferred sweetener.
- Tip: you can make ahead and freeze for later consumption, ideally in individual servings. Take out a little before dinner and it will make a great dessert.
