Vegan Mango-Turmeric Ice-Cream

2 1/2 Cups frozen mango chunks
1 Can full-fat coconut milk
1/8 Cup maple syrup or sweetener
1 teaspoon Healing Lakadong Turmeric

1/2 teaspoon Balancing Makhir Ginger
1/2 teaspoon vanilla extract or Almond
Pinch of salt

Suggestions

Include Aromatic 3 Hills Cinnamon to add an extra boost of flavor and benefits.

Try the same recipe with other frozen fruits or a combination of fruits.

Add your choice of nuts and other toppings that pair well with fruit.

Lay parchment paper at the bottom of freeze-safe container for easy removal when ready to serve.

In a blender or food processor, combine the frozen mango chunks, coconut milk, maple syrup, Healing Lakadong Turmeric, Balancing Makhir Ginger, vanilla or almond extract and salt.

Blend until smooth and creamy.

Pour the mixture into a freezer-safe container.

Freeze for 4 hours, or until the ice-cream is firm but soft enough to scoop.

Let the Ice-Cream sit at room temperature for a few minutes to soften slightly before scooping.