Recipe information
Yield
6 Servings
Ingredients
1
4-ounce piece fresh ginger, peeled
2
13.5-to-14-ounce cans chilled unsweetened coconut milk*
1
cup plus 2 tablespoons sugar
1
cup chilled half and half
5
tablespoons fresh lime juice
1
tablespoon grated lime peel
Pinch of salt
2
mangoes, peeled, pitted, sliced
1
lime, thinly sliced
Need to make a substitution?
Preparation
Step 1
Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
Step 2
Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be prepared 3 days ahead.
Step 3
Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
Step 4
*Available at Indian, Southeast, Asian, and Latin American markets and many supermarkets.