Mango is very sweet, so you don’t need to add any honey to this recipe.

The mango adds a lot of sweet flavor to the rich coconut milk.

  • 1 ripe mango
  • 1 Tbs. lime juice
  • 1 can full-fat coconut milk
  • 1/4 cup unsweetened coconut

Cut and peel the mango, cutting the flesh into one-inch cubes. Put in a pan with a splash of water and simmer on the lowest setting until you can mash the mango with a large fork, about 30 minutes. Stir in the lime juice and let it cool to room temperature.

Place half of the mango in a blender with the coconut milk and pulse to combine. Pour it back with the rest of the mango and mix in the coconut flakes. Chill for at least an hour.

If you have an ice cream maker, use it according to the manufacturer’s directions. If you don’t, you can put the mixture in a shallow dish with a lid. Place it in the freezer and stir it up every 15 minutes or so, until you have the right consistency.

For a special touch, toast some unsweetened coconut and sprinkle it on top.