In a blender or food processor, combine the frozen mango chunks, coconut milk, maple syrup, Lakadong Turmeric, Balancing Makhir Ginger, vanilla extract and salt. Blend until smooth and creamy.
Pour the mixture into a loaf pan or other freezer-safe container. Freeze for at least 4 hours, or until the ice-cream is firm and scoopable. Lay parchment paper at the bottom to help remove from pan. When ready to serve, let it sit at room temperature for a few minutes to soften slightly before scooping.
Try the same recipe with other frozen fruits or a combination of fruits.
