Mango Coconut Ice Cream (Vegan)

1. 1

   Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.

2. 2

   Cut and puree the mangoes.

3. 3

   Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

4. 4

   Set the ice cream mixture aside to cool. Freeze overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.