Mango Coconut Ice Cream

I've finally gotten around to posting a coconut-based ice cream! I usually use half light coconut milk and half full-fat coconut milk, but you could use all of either one or the other, depending on how health-conscious you are. And if you feel guilty for eating so much coconut fat, just tell yourself that the mango makes it healthy. Yeah...I like the sound of that. P.S. If you don't know how to peel or chop a mango, check out this page.

3 cups coconut milk
1 c. sugar
2 c. mango chunks (½ -inch square or smaller)
2 T. lime juice
2 T. arrowroot

Mix ¼ cup of the coconut milk with the 2 tablespoons of arrowroot and set aside.

Puree half of the mango chunks.

Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add mango chunks in the last five minutes of freezing.