Mango “Ice cream”

2 c. frozen mango
6-8 oz. canned coconut milk
3 T. maple syrup (optional)
3 t. mango powder (optional – for more intense mango flavor)

Place frozen mango in the bowl of a high-speed blender such as Vitamix, or a food processor. A regular blender won’t work for this recipe.

Add about 6 oz. coconut milk. The one I used was mostly coconut cream, and that worked well. Add the maple syrup.

Pulse blender on high, stopping every few seconds to scrape the bowl and resituate the contents, adding more coconut milk if necessary. When it is fairly smooth add the mango powder and blend on high until creamy. Serve immediately or freeze in small lidded containers for future treats.