Another spell of unseasonably warm weather has inspired companionship in the form of something cool and creamy. Coconut milk, canned mango, and cold churning offer sublime balance!
Coconut Mango Ice Cream:
*1 can coconut milk
*1 can organic mango chunks in unsweetened mango juice
*1/4 cup shredded coconut
*1/2 cup raw cane sugar or sweetener of your choosing
Whisk all ingredients together, including juice from mango, in a large mixing bowl. Add to prepared ice cream maker (I am a fan of Cuisinart's model, about $45). Allow to churn until desired consistency. Scoop into bowls and savor!
*If you do not have a ice cream maker, you can freeze mixture overnight in a flexible container, and thaw slightly to soften before scooping into bowls.