This three-ingredient recipe is simple to execute but impressive to eat. Perfect for spontaneously whipping up on a hot summer day.
Servings 4
Ingredients
3cupsfrozen mangoes
2tablespoonsagave syrup
1canfull-fat coconut milk(Thai Kitchen is Cara’s favorite)
chamoy(optional)
Directions
Pour coconut milk and agave into a blender. Add frozen mangoes.
Blend. Pause the blender occasionally to scrape the mixture down the sides. Blend continuously until mixture is smooth.
Empty contents of blender into a freezer-friendly airtight container. You can find freezer-safe ice cream containers online and in many stores.
Freeze for 4 to 7 hours or until you can tell the mixture is completely frozen. Let it sit out for about half an hour before you try to scoop it into cups or bowls.