- 3 cups packed (500 g) cubed very ripe mango (~ 2 large or 3 small-medium mangos)
- 1 cup (125 g) fresh raspberries (organic when possible)
- 1 cup (236 ml) full fat coconut milk*
- 1 cup (200 g) organic cane sugar* (or granulated sugar)
- Pinch sea salt
- 1 tsp lime juice
- The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
- Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
- The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
- Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.
- Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.
*You can sub light coconut milk, but with less creamy results.
*I do not recommend trying to substitute maple syrup, coconut sugar, or agave for the cane sugar in this recipe. It will affect the flavor and texture negatively. Cane sugar - or even corn syrup (not high fructose) - are best. The only potential alternative I would recommend would be subbing up to half the amount of sugar with corn syrup or honey (which would make this recipe not vegan-friendly).
*Yields 11 (half-cup) servings.
*Methods adapted from Serious Eats.