Summary

Ingredients

• 700 g mano (s), diced
• 80 g suar
• 2 tablespoon honey
• 2 tablespoon lemon juice
• 400 ml coconut milk
• 2 tablespoon Batida de Coco

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Instructions

1. Peel the mango, cut the core and cut into cubes. I needed two relatively large mangoes for 700g of pulp. Mix with the sugar, honey and lemon juice and let it steep for 1 hour. Then finely puree together with the coconut milk and coconut liqueur.
2. Freeze in the ice cream maker according to the manufacturer`s instructions. Depending on the ice cream machine, let it freeze for another 2 hours in the freezer so that beautiful balls can be cut out.