A creamy and refreshing vegan mango coconut dessert that's easy to make and perfect for any occasion.
In a small bowl, mix a portion of the coconut milk with the cornstarch until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the mixture.
Peel and dice the mangoes, then blend them into a smooth puree.
Use ripe mangoes for a naturally sweet and flavorful puree.
In a saucepan, combine the remaining coconut milk, mango puree, sugar, and lime juice. Heat until it just starts to simmer.
Stir constantly to prevent the mixture from sticking to the pan.
Stir in the cornstarch slurry and continue to cook until the mixture thickens slightly.
The mixture will thicken more as it cools, so don't overcook.
Let the mixture cool to room temperature, then transfer it to a freezer-safe container and freeze overnight.
Cover the container with a lid or plastic wrap to prevent ice crystals from forming.
Scoop and serve the dessert, garnished with fresh mango slices or a sprinkle of shredded coconut.
Let the dessert sit at room temperature for a few minutes before scooping for easier serving.
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