1 can coconut milk (full fat)
5 cups frozen mango chunks
2–3 tbsp maple syrup or agave nectar
1 tbsp coconut rum, optional
- In a blender or food processor add coconut milk, frozen mango chunks, maple syrup or honey, and coconut rum. Blend on high until smooth and creamy, like soft serve.
- Transfer mango ice cream to a loaf tin or glass baking dish. Cover with plastic wrap and freeze for 3-4 hours is best before serving.
Keywords: vegan, healthy, dairy free