Mango Coconut Milk Ice Cream

Serves: 6-8
By: Sandy Schrecengost

I suggest using the measurements on the side of the blender to make sure the mango puree does not exceed 2 cups. If it does, remove the excess, save and use in future smoothies or as a topping for warm breakfast oatmeal.

Ingredients:
3 medium-sized mangos
6 egg yolks
1 tbsp vodka
2 tsp coconut flavoring
1/8 tsp sea salt
½ cup raw honey
1 can organic whole coconut milk

Instructions:
Cut the mango meat from the pit and cube.

Place fruit in a high-speed blender. Puree to garner 2 cups, no more.

To the blender, add eggs, vodka, coconut flavoring and sea salt. Pulse to combine.

Add honey and blend to combine. Finally, add the coconut milk and blend until all ingredients are well combined.

Pour mixture into an ice cream machine after it is running. Allow the mixture to freeze. Pour into an airtight container and freeze.

** Special Recommendation: Ice cream extra delicious when enjoyed on a quite afternoon in a spot of sunshine.