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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!


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