Blend the (chopped) Mangoes, coconut cream(see notes), and agave or powdered sugar together.
Add a teaspoon of vanilla extract. Blend again.
Place the ice cream mixture on a pot or tray and freeze it for at least 4-6 hours. Using small cups or a flat tray would help in freezing it faster. Coconut Mango Ice Cream is pretty much done! Depending on the consistency you get, there are two ways to serve it.
How to serve Ice cream
Blend the mango ice cream chunks in a food processor or a high-power blender. and start processing them. You will notice that the crumbs stick together and magically turn into a softer mango ice cream. Just scoop the ice cream and serve!
Alternative method: After your coconut mango ice cream mixture is ready, freeze it for 6 hours. About 30 minutes before you serve it, let it thaw at room temperature and you will be able to scoop it just like that.
The creaminess from coconut milk does the trick for us! On a hot summer day, things happen fast and you don't need 30 minutes for it to soften.
Use good quality coconut milk. Make sure the tin cans are not damaged.
Refrigerate the coconut milk ahead so that you will get just the cream out of it. After opening the lid discard the water from it and you will be left with the cream.
Use fresh mango pulp or puree in your recipe for the best results.
Use alcohol-based vanilla extract because alcohol helps the ice cream stay softer in the freezer.
If fresh mangoes are not available use 2 ½ cup frozen mango chunks.
If you don't have mango try this with pineapples.
Coconut milk should be from a can and not a carton.
You can use light coconut milk but keep in mind that the ice cream will turn out less creamy.
The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.