Mango and Coconut Ice Cream

One thing that River Cottage taught me was to use what I have available. We have a mango tree here and it looks like being a good harvest this year. I still had some mango puree frozen from last year so it was time to use it before we get the next harvest.

I decided to make ice cream but wanted it to be reasonably low in carbohydrates so I went with coconut milk as a dairy substitute and, as our mangoes are deliciously sweet, I chose not to add any extra sweetener.

• 3 cups mango puree

• 1 can coconut milk

blend ingredients together and place in ice cream maker.

Once the ice-cream maker has finished, transfer the ice cream to a freezer container and freeze.