One 14-ounce can coconut milk, such as Thai Kitchen
1/4 cup corn syrup or tapioca syrup
Pinch of salt
an ice cream maker
In a saucepan, add the mango and sprinkle to cover with 1/4 cup of the sugar. Over medium heat, cook the mango until softened and beginning to break apart, 8 to 10 minutes. Remove from the heat and puree until smooth in a blender or food processor (or an immersion blender works too).
In another saucepan, add the coconut milk, corn syrup, a pinch of salt and the remaining 2 cups sugar. Cook until the coconut milk has broken down and the sugar is fully incorporated. Add to the mango mixture and puree to incorporate.
Refrigerate the mixture until completely cooled. Freeze in an ice cream maker, following the manufacturer's instructions to process.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of High Point Creamery, Denver, CO