Homemade Mango Ice Cream: A Refreshing Tropical Treat

Peel and chop the mangoes into small pieces.
In a blender or food processor, blend the mango pieces until smooth and creamy. If needed, add a splash of coconut milk or water to help the blending process. Set aside the mango puree.
Mix the Ice Cream Base:

In a medium mixing bowl, combine the heavy cream, coconut milk, sweetened condensed milk, and vanilla extract (if using).
Whisk together until well combined and smooth. Add a pinch of salt to balance the sweetness.
Combine Mango Puree and Ice Cream Base:

Gently fold the mango puree into the cream mixture. Stir until everything is well incorporated and you have a smooth, homogenous mixture.
Chill the Mixture:

Pour the mixture into a shallow container or ice cream maker.
If using an ice cream maker: Follow the manufacturer’s instructions for churning the mixture until it reaches a soft-serve consistency (usually takes about 20-25 minutes).
If not using an ice cream maker: Cover the container and place it in the freezer. Every 30-45 minutes, stir the mixture with a fork to break up any ice crystals until the ice cream becomes firm and creamy (this process may take 3-4 hours).
Serve:

Once the ice cream reaches your desired consistency, serve immediately for a soft-serve treat, or transfer it to an airtight container and freeze for a firmer texture.
Garnish with a few mango slices, fresh mint, or toasted coconut flakes for added flair.
Serving and Storage Tips: