Ingredients

· 3-4 cups mango chunks

· 2 tablespoons unsweetened milk

· 2 tablespoons maple syrup

· 1 can full-fat coconut cream

· 1 teaspoon vanilla extract

Method

In a high speed blender, add the mango chunks and milk and blend into smaller chunks or until crumbly if using frozen. Add coconut cream, maple syrup and vanilla and continue blending until smooth. Taste for sweetness and adjust to taste depending on the sweetness of the mango. Pour into an airtight container. Freeze it until completely frozen. To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, and then place back in the freezer. Allow to thaw for 20-40 minutes before scooping.