Mango Habanero Ice Cream

Mangos and habaneros are a notoriously delicious pairing, so why not blend them together with some cream and freeze it? Tantalize your mind when you bathe your tastebuds in this frozen treat that packs the heat. 

                                                                                           -Saucier Willy

Yield: 7 cups 


1 pound mango

1 (14 ounce) can sweetened condensed coconut milk

2 ½ ounces coconut oil

1 teaspoon lime zest

1/4 teaspoon dried, ground habanero

16 ounces heavy cream


Put a scoop in your smoothie!

Use fresh or frozen mango. Thaw first if using frozen. 

If using fresh habanero, start with half the habanero and taste. Add the other half if needed. 

Freeze your mixture in popsicle molds. 

Sub sweetened condensed coconut milk for sweetened condensed milk. 

Medicate It

Sub the coconut oil for canna coconut oil to reach your desired potency. For dosing, 1 serving=1/4 cup of ice cream. 

Use a concentrate syringe, or prepared loose concentrate to medicate this recipe.

How To

In a saucepan on med-low heat, add the coconut oil and melt it. Turn off the heat once melted.

Add dried, ground habanero to the oil and allow to steep for 5 minutes.

Add your heavy cream to a kitchen aid. Whip until cream has reached stiff peaks. 

Add your mango, sweetened condensed coconut milk, lime zest, and habanero-coconut oil to a blender. Blend to incorporate. 

Stop blender and scrape down the inside of the blender. Blend once more to incorporate.

Transfer your mixture into a large dish or desired container.

Thoroughly fold in your whipped cream.

Freeze 6 hours-overnight.

To serve, pull from freezer and let it sit out for 5-10 minutes before scooping.