Vegan mango tumeric ice cream

Vegan mango-turmeric ice cream:

Ingredients:

2 cups frozen mango chunks

1 can full-fat coconut milk

1/4 cup maple syrup or other sweetener

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon vanilla extract

pinch of salt

Instructions:

In a blender or food processor, combine the frozen mango chunks, coconut milk, maple syrup, turmeric, ginger, vanilla extract, and salt. Blend until smooth and creamy.

Pour the mixture into a loaf pan or other freezer-safe container.

Freeze for at least 4 hours, or until the ice cream is firm and scoopable.

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.