Mango Ice Cream

RECIPE

Servings: approximately 2 pints | Prep Time 20 minutes | Total Time 4 hours

INGREDIENTS

[Ice Cream Machine]

1 T tapioca flour mixed with 1 T heavy cream

12 oz. mango chunks

1/4 cup + 2 T canned mango puree (sweetened)

1/2 cup + 2 T cream

1/4 cup cream of coconut

3 T corn syrup

pinch of fine pink himalayan salt

DIRECTIONS

1. In a large bowl, dissolve the 1 T of tapioca flour in the heavy cream and mix thoroughly.

2. Into the same bowl, add all of the other ingredients.

3. Pour the ingredients into a blender and blend on low for 30 seconds and then on high for 1-2 minutes until smooth, scraping down occasionally.

4. Place mixture into your ice cream machine and allow to churn until ice cream is just about hardened.

5. Remove the the ice cream from the machine and freeze in a sealed container.