3 cups coconut milk
1 c. sugar
2 c. mango chunks (½ -inch square or smaller)
2 T. lime juice
2 T. arrowroot
Mix ¼ cup of the coconut milk with the 2 tablespoons of arrowroot and set aside.
Puree half of the mango chunks.
Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add mango chunks in the last five minutes of freezing.