Step 1

Peel the Mangos then put in a food processor or blender and blend until smooth. You may need to scrape down the sides and blend again to get it really smooth

Step 2

Once the Mango is smooth add 1 x 400 g can of extra creamy coconut milk ( regular coconut milk will work too but the creamier one will make a creamier ice cream) and the maple syrup and blend all together . I sometimes like to add Tonka bean paste into my ice cream as it gives a beautiful flavour so if you have some why not try it

Step 3

Use a freezable container or old ice cream container and pour the mixture in then do a little tapping to release some bubbles that might be trapped . At this point you could add some toppings to the ice cream if you wanted before freezing like almonds or mango syrup . Freeze for up to 8 hours . Mine was perfect to serve at 6 hours