Vegan Mango Ice Cream
14 oz coconut milk, cashew milk or hemp milk
1/2 teaspoon vanilla extract
3-4 cups ripe mango chunks
1/4 cup maple syrup
½ cup unsweetened shredded coconut
Combine milk, vanilla, mango and maple syrup in blender or food processor.
Blend until smooth.
Pour mixture into container with lid.
Place in freezer and freeze for 3 hours.
Let thaw on counter for 15-20 minutes to soften.
Top with shredded coconut, serve, & enjoy!