Mangoes bring back my memories in my childhood when my dad used to have tons of Mango trees on his farm. During harvest season my mom would make mango ice cream cake or we call it mango float. Oh! how I love it! I'm craving for it and dying to eat right now. I don't know if this is part of my pregnancy cravings or what.
Since I'm vegan I made a healthy version of vegan mango ice cream. Although, I did not follow the directions because I was so impatient but I am going to share the proper way to make it.
1 Can Coconut milk
2 Cups Frozen Mango (I recommend fresh ripe mango for best taste result. The sweetness and freshness of Mango will fill up your satisfaction)
1 Cup Coconut Sugar or brown sugar. (If you use ripe mangoes you may lessen the amount of sugar)
1/2 Cup Almond milk
1 tsp pure vanilla
1. Mix and blend all ingredients until smooth. If using frozen mangoes, no need to refrigerate. For ripe mangoes, refrigerate at least 4 hours.
Note: When I make ice cream I normally refrigerate overnight. I don't think it matters but my time is limited between cooking, household chores and kids, so I have to split my time when making ice cream.
2. Churn the mango mixture according to manufacturer's instruction. I have Rival ice cream maker and I churn it for about 30 minutes.
3. Freeze to firm it up.