Mango Coconut Ice Cream

✅ Ingredients:

• 2 cups (480 ml) cold heavy cream
  (or full-fat coconut cream for dairy-free)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 1/2 cups ripe mango puree (fresh or canned)
• 1 tsp vanilla extract
• Optional: 1/4 cup toasted shredded coconut for topping

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👩‍🍳 Instructions:

1. Blend the Mango
   Puree fresh mango chunks until smooth. You can strain it if you want it ultra silky.
2. Whip the Cream
   In a large bowl, whip heavy cream (or coconut cream for vegan/dairy-free) until stiff peaks form.
3. Mix the Base
   In another bowl, combine sweetened condensed milk, vanilla extract, and mango puree. Mix well.
4. Combine
   Gently fold the whipped cream into the mango mixture until fully incorporated and creamy.
5. Freeze
   Pour the mixture into a container, top with toasted coconut if using, cover, and freeze for 6 hours or overnight.
6. Scoop & Enjoy!
   Refreshing, creamy mango coconut goodness in every bite!