- 2 fresh ripe mangos
- 1 cup white sugar
- 3 Tbsp. coconut milk
- 1 tsp. lemon juice
- 1 small container whipping cream (about 1 cup)
Put cream in stand mixer with whip attachment. Whip cream on medium speed. Add 2 T of the Sugar. Whip until soft peaks form. Put the mixer bowl in the fridge while working on puree.
Place room temperature fruit in a food processor or blender. Add the remaining sugar blend until smooth.
Add the coconut milk and lemon juice, and blend.
Put the the whipped cream back on the mixer and add the puree. When combined,put the chilled purée into your ice cream maker, mix in the tequila. Transfer mixture to a freezer safe container and place in your freezer until firm.