Ingredients

1 cup unsweetened coconut milk

3/4 cup honey

6 cardamom pods, lightly crushed

2 teaspoon minced fresh ginger

1/4 cup orange marmalade

1/2 tsp vanilla extract/vanilla bean paste

2 cups chopped mango (fresh, frozen or canned)

Preparation

  1. In a medium saucepan, combine the unsweetened coconut milk, honey, crushed cardamom pods and minced ginger and bring to a low boil over moderate heat; simmer for 5 minutes. Remove from the heat and let cool for 30 minutes. Strain the mixture into a bowl.

  2. Puree the chopped mango, vanilla and marmalade in a blender. Add the spiced coconut milk mixture and blend thoroughly. Transfer the coconut-mango mixture to a bowl and refrigerate until well chilled.

  3. Scrape the spiced coconut-mango mixture into an ice cream maker and freeze according to the manufacturer’s instructions. (I had to let mine freeze overnight to firm up a bit more…then it was perfect!)