Ingredients:

2 pounds fresh ripe mangoes 3 medium, peeled, pitted, and cut into 1/2-inch pieces

1 medium ripe banana cut into slices

1/4 teaspoon kosher salt

2/3 cup coconut milk or other non-dairy milk start with adding less

Directions:

1. Line a rimmed baking sheet with parchment paper. Arrange the mango cubes and banana slices in a single layer. Freeze until solid, about 4 hours. Alternatively, freeze in freezer bags.

2. Transfer the frozen fruit to a high-speed blender. Add the salt. Process until the fruit starting to look crumbly, about 30 seconds. Stop the processor and scrape down the sides with a wooden spoon or silicone spatula. With the motor still running, pour in the some of the milk and blend for 1 minute longer. The bottom portion of the mixture will start to become smooth! Stop the processor, scrape down the sides into the smooth mix, and stir. Process until smooth and creamy, about 1 minute more.

3. You can serve your mango nice cream immediately for a soft-serve consistency. If you want scoops, transfer the ice cream to a lidded airtight container or a loaf pan and freeze it until solid. This should take about 2 hours.

Bon Appetit!