Mango Coconut Ice Cream

Ingredients

2 medium sized mangoes, peeled, seeded and chopped into large pieces
1 3/4 cups coconut milk
1/4 tsp salt
5 tablespoons sweetened condensed milk
1 teaspoons vanilla essence
1/2 cup half & half

Method

• Combine all the ingredients in a food processor or blender and pulse until it's a smooth consistency. Place the cream in a large container and freeze for 3 to 4 hours.
• Take the ice cream out of the freezer and break apart with a fork, mashing vigorously. Spread out evenly and freeze again. Repeat this step once more. This method results in a smooth consistency between ice cream and sorbet, but once it's completely frozen you'll have to leave the ice cream at room temperature for 10 to 15 minutes or so to loosen it up and be able to scoop. Another easier option is to use an ice cream maker which will produce the softer consistency of regular ice cream.

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