Mango Freeze
Mango and citrus, two South Florida pollinator-friendly fruits, team up with creamy coconut milk for this cool, tart, tropical treat. Not South Florida-based? Swap the mango for nectarines and peaches to keep that golden glow going, or use plums, berries or your favorite local summer fruit. It’s a great use for summer fruit overage and requires no ice cream maker.
Ingredients
- 1 13.5- ounce can full fat coconut milk
- 1 tablespoon evaporated cane sugar
- 1-1/2 cups mango pulp or puree 1-2 ripe mangoes
- 2 tablespoons fresh lime juice 1 good juicy lime
- 4 tablespoons fresh orange juice 1 orange
- 1 teaspoon rum optional
- optional garnishes: diced mango diced crystalized ginger, shredded coconut, mint leaves
Instructions
- Pour coconut milk into a small saucepan and set on high heat. Add cane sugar, stirring to dissolve. Continue stirring occasionally and let mixture come to a boil. Boil for 5-7 minutes, or until coconut milk thickens. Remove from heat and set aside to cool briefly.
- Pour coconut milk into a shallow freezer-friendly container (silicone, plastic or metal), cover and freeze for about 2 hours, until coconut milk is just shy of being frozen solid.
- In a blender or food processor, blitz together the mango pulp, lime juice and orange juice until smooth, about a minute. Scrape the frozen coconut milk into the food processor and optional teaspoon of rum and process again, until mixture is creamy.
- Pour into freezer-friendly airtight container and freeze for least at 8 hours or overnight. Remove from freezer and let sit at room temperature for 10 minutes to soften slightly before serving.