Ingredients
Scale
1 cup diced ripe mango (fresh or frozen)
1 cup full-fat coconut cream
2–3 tablespoons allulose or monk fruit sweetener
Optional: lime zest, pinch of salt, 1 tsp vanilla extract
Instructions
1. Blend all ingredients until smooth.
2. Chill mixture for 30 minutes.
3. Churn in an ice cream maker for 20–30 minutes OR
4. Freeze in a shallow dish, stirring every 30 minutes until scoopable.
Notes
For a tangier profile, add lime zest.
To deepen flavor, include a pinch of salt.
Use allulose for best texture and blood sugar stability.
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