*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
Taste test before placing in machine, so you'll have an idea if the recipe needs more lime or sugar to suit your taste. I often substitute half and half for 2% milk or vanilla soy milk. I have even used canned evaporated milk (chilled) - NOT the non-fat version. The less fat, of course, the more icy the resulting product will be. Lemon would probably work equally well, in place of lime.