Mango Coconut Ice Cream (Vegan)

Mango Coconut Ice Cream (Vegan)
Ingredients:
– 2 ripe mangoes, peeled and diced
– 1 can (400 ml) coconut milk
– 1/4 cup maple syrup or agave nectar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

Directions:
1. In a blender, throw in the diced mangoes, coconut milk, maple syrup, vanilla extract, and salt. Blend it all together until smooth and creamy.
2. Pour that vibrant mixture into a container and pop it in the freezer for about 4-6 hours, or until it’s nice and firm.
3. When you’re ready to dig in, let it sit at room temperature for a few minutes to soften up a bit.
4. Scoop out some deliciousness and enjoy your creamy vegan mango coconut ice cream!