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1 4-ounce piece fresh ginger, peeled

27-28 oz chilled unsweetened coconut milk*
1 cup plus 2 tablespoons sugar
1 cup chilled half and half
5 tablespoons fresh lime juice
1 tablespoon grated lime peel
Pinch of salt

2 mangoes, peeled, pitted, sliced
1 lime, thinly sliced

Finely grate ginger, then mince very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.


Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker.


Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)


Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.


*Thawed frozen coconut milk is far superior to canned coconut milk!


Email: jessicafm (at) mindspring.com


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