Tropical Coconut Mango Ice Cream

1. Start by putting the diced mangoes in a blender or food processor and blend until they’re smooth.
2. In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the sugar amount to how sweet you want it.
3. If you like, squeeze in some lime juice to bring out the mango’s flavor and give it a little tang.
4. If you want a bit of texture, mix in some shredded coconut.
5. Pour the mixture into an ice cream maker and follow the instructions until it turns into creamy ice cream.
6. Once it’s churned enough, transfer the ice cream into a container that’s safe for the freezer and let it freeze for at least 4 hours, until it’s nice and firm.
7. When you’re ready to dig in, let the ice cream sit out for a few minutes to soften up a bit.
8. Scoop it into bowls or cones, and if you’re feeling fancy, top it off with more shredded coconut or fresh mango slices.
9. Now, kick back and enjoy the taste of summer with your homemade Tropical Coconut Mango Ice Cream!