Happy Happy Wednesday y’all!!! The long holiday weekend is sooo close to being here that I can almost taste it…literally, hello delicious 4th of July food, mmmm.
Speaking of delicious food, this easy mango ice cream that I’m bringing y’all today most definitely falls into the delicious food category, for reals.
Now, I guess this ice cream doesn’t count as ice cream because it does not actually contain any cream, but you won’t miss it because it most certainly has the texture of real ice cream, except a billion times easier to make.
Also, if you love mango (like I do), you will absolutely looove this ice cream, because it is chock full of mango flavor, honestly salivating even looking at these photos, so yummy. I may or may not have put some Malibu Rum in this too, you know in case you really want to have a good time with this ice cream haha. Hope you’re having a great week so far, thank you so much for stopping by, and I really hope you can make this delicious ice cream soon.
Literally all of your ingredients into your food processor (or blender)…
blend, blend, blend until smooth (and take a blurry photo)…
and enjoy!!!
- 1 Cup of Full Fat Coconut Milk.
- 3 Cups of Frozen Diced Mango, Slightly Thawed.
- 4 Tablespoons of Honey.
- 1/2 Cup of Sweetened Condensed Milk.
- 3-5 Ounces of Malibu Rum (Optional).
- Either let your mango sit out at room temperature for about 20 minutes or zap it in the microwave for about 20 seconds.
- In a food processor (or blender) place your mango, coconut milk, honey, sweetened condensed milk, rum (if you want) and blend until smooth.
- Pour your ice cream into a separate container and freeze for at least 2 hours to firm up.
- Serve and enjoy!