1️⃣ Prep ahead: Check your ice cream machine’s instructions first, as some require freezing the bowl 1 day ahead. This recipe makes enough for a 1.5 quart ice cream maker, so feel free to double or triple the ingredient quantities if needed. ❄️

2️⃣ Stir the coconut milk: You may notice that canned coconut milk appears to be separated. That’s normal. Simply stir with a spoon until evenly combined. 🥄

3️⃣ Make the mixture: Combine the frozen mango, coconut milk, and honey in a blender. Blend until evenly combined and smooth. Adjust the amount of honey to taste. 🍯🥭

4️⃣ Churn: Pour the mixture into the pre-frozen bowl of your ice cream maker, and churn according to the ice cream maker’s manufacturer instructions. Once churned and ready (mine took 20 minutes), transfer to a freezer-friendly container. 🍨⏳

5️⃣ Freeze: Cover and freeze for at least 2 hours before serving. Enjoy! ❄️🍨