Ingredients

Scale

1 cup (165 g) diced ripe mango, fresh or frozen

1 cup (240 ml) unsweetened full-fat canned coconut cream

1/2 teaspoon liquid monk fruit sweetener, or to taste

1 teaspoon lime zest, optional

1 teaspoon vanilla extract, optional

Pinch of fine salt, optional

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Instructions

1. Add the mango, coconut cream, and monk fruit sweetener to a blender. Add the lime zest, vanilla, and salt if using. Blend until completely smooth.

2. Cover and refrigerate the mixture for 30 minutes.

3. Pour the chilled mixture into a shallow freezer-safe container.

4. Freeze for about 4 hours, stirring vigorously every 30 minutes during the first 2 hours to reduce ice crystals.

5. Let the ice cream stand at room temperature for 5 to 10 minutes before scooping if it becomes very firm.

Notes

Sweetener concentration varies by brand, so start with 1/2 teaspoon liquid monk fruit and adjust to taste before freezing. The ice cream will freeze firm; let it stand for 5 to 10 minutes before scooping.

Author: Adam Moretti
Prep Time: 5
Category: Dessert
Method: No-Churn
Cuisine: American
Diet: Gluten Free