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Place the chopped mangoes, coconut milk, maple syrup, lime juice, and vanilla extract in a blender.
Blend until smooth and creamy.
Pour the mixture into a shallow container and freeze for about 4-5 hours.
Every hour, stir the gelato with a fork to break up ice crystals for a smoother texture.
Before serving, let it sit at room temperature for 5-10 minutes to soften slightly.
Serving and storage tips:
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