Dairy-free Mango Kefir Ice Cream

• Prep the pan: Place a metal loaf pan and a large mixing bowl into the freezer to chill.

• Purée the fresh fruit: Cut and peel your fresh mangoes. Place the fresh mango flesh into a blender along with the coconut kefir, coconut condensed milk, lime juice, and sea salt. Blend on high speed for 1 to 2 minutes until completely smooth, silky, and free of any fibrous strings.

• Whip the cream: Take the chilled bowl from the freezer. Pour in the cold non-dairy heavy whipping cream and vanilla extract. Whip with an electric hand mixer until stiff peaks form.

• Fold the base: Pour the fresh mango-kefir purée directly into the whipped cream. Gently fold the two mixtures together using a rubber spatula until the color is uniform. Work slowly to keep the air in the whipped cream.

• Freeze: Transfer the smooth mixture into your chilled loaf pan. Press a piece of parchment paper or plastic wrap directly onto the surface of the liquid to keep ice crystals from forming. Freeze for at least 5 to 6 hours.

• Serve: Because fresh mangoes contain more water than frozen ones, let the pan sit on the counter for 10 to 15 minutes to temper before scooping.