To make mango and coconut ice cream from scratch, start by blending 3 cups of cubed mango, 1 cup of coconut cream or evaporated milk, 4 tablespoons of dissolved palm sugar, 1 tablespoon of freshly squeezed lime juice, and 0.25 teaspoons of xanthan gum in a food processor until smooth. Transfer the mixture to a freezer-proof container and freeze. For a creamier texture, blend the frozen mixture again after cutting it into smaller pieces, then freeze again and repeat the blending process one more time.

Yes, this mango and coconut ice cream recipe is suitable for vegans, especially if you use coconut cream instead of evaporated milk. The ingredients are plant-based, making it a delicious and refreshing dessert option for those following a vegan diet.

If you don't have palm sugar, you can substitute it with other sweeteners like brown sugar, maple syrup, or agave nectar. Just keep in mind that the sweetness level may vary, so adjust the quantity to taste when making your mango and coconut ice cream.

To store leftover mango and coconut ice cream, keep it in an airtight freezer-proof container. Make sure to seal it tightly to prevent ice crystals from forming. It can be stored in the freezer for up to 2 weeks, but for the best texture, consume it within a week.

Mango and coconut ice cream pairs wonderfully with tropical fruits like pineapple and kiwi, or you can serve it alongside a slice of coconut cake or a fruit salad. For a more indulgent treat, consider drizzling it with chocolate sauce or serving it with a sprinkle of toasted coconut flakes.