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Ok, so I have to admit that I probably wouldn’t have made this three-ingredient mango ice cream minus the glaring lack of affordable ice cream options on the island of Saipan. Well, and also the fact that Adam’s sweet assistants keep bringing us bags (and bags!) of mangoes. But now that we’ve tried it (it’s so easy! And the taste is perfection!), we just keep making this stuff.
It is so. very. delicious. You wouldn’t think that the humble combination of mangoes, coconut milk and vanilla would be this delectable. But it is! And did I mention that there are just three ingredients? And that this yummy concoction is gluten free?
To make, gather-
1 1/2 lbs peeled mangos (very ripe)
1 1/2 cups coconut milk (mine was homemade, but I would estimate very comparable to full fat canned coconut milk)
1 Tablespoon Mexican vanilla
*Optional- honey (if your mangoes aren’t sweet enough, you could add a little honey to sweeten)
Directions- Blend the mangoes and coconut milk together for a couple of minutes in a blender or food processor. Add in the vanilla and blend for another minute. Taste and add honey if you want.
Pour the mixture into a metal bowl and put in the freezer. Stir every hour or so until it is frozen.