Ingredients
Method
Prepare Mango Base
- In a blender, combine the diced mangoes, coconut milk, sugar, and lime juice. Blend until smooth.
Prepare Coconut Base
- In a mixing bowl, whisk together the coconut milk, sugar, and vanilla extract until the sugar is dissolved.
Chill and Churn
- Refrigerate both mixtures for at least 2 hours until chilled.
- Pour the mango mixture into the ice cream maker and churn according to the manufacturer's instructions.
- Once the mango ice cream is ready, transfer it to a container.
- Repeat the process with the coconut mixture.
- Layer the mango and coconut ice creams in the container, swirling them together with a knife.
Freeze
- Cover the container and freeze for at least 4 hours or until firm.
Nutrition
Notes
For a creamier texture, let the ice cream sit at room temperature for a few minutes before serving.