My husband, who is a legend at opening young Thai coconuts*, makes this for me at least once a week during summer when mangoes are plentiful.
This delicious dessert is best made immediately before serving. If you put it in the freezer overnight it can go a little to hard to eat straight from the freezer.
4 mangoes, peeled, de-seeded, chopped and frozen
Flesh of two young Thai coconuts OR one small can coconut milk
1 teaspoon Manuka honey (optional, we think it is sweet enough without the sweetener)
1/2 teaspoon vanilla paste (optional)
Put all ingredients in Vitamix or other high-speed blender and blend until smooth.
Serve immediately and enjoy!
* We're trying to get our heads around Youtube, so we can post a how-to-open-a-coconut video.