Mango and Coconut Ice Cream

Preparation

1. First prepare the mango. Turn the mango up on the skinny side. The stone is a flat oval, so you will find your mangoes are narrower one way than the other in alignment with the stone. Cut off the "cheeks" of the mango, each side, as close to the stone as possible. If you hit the stone, just swerve around it a little. Now take a cheek and peel the skin off with a small knife. Repeat with the other cheek. Next peel the skin off the centre piece with the stone. Peel it all the way around and leave no skin on the edge. Carve off any extra fruit off the stone with a small knife. Chop the mango coarsely and place in a food processor or blender. Blend for 30 seconds or until completely smooth.  
2. Place 150 millilitres soy milk, 200 millilitres coconut milk, 60 millilitres agave nectar and 30 grams desiccated coconut in the food processor. Blend for 20 seconds or until smooth.
3. If using an ice cream maker: Transfer to an ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream.
4. If you do not have an ice cream maker, pour the ice cream mixture into a polythene freezer box and freeze for about 2 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender). Re-freeze and repeat the process after 2-3 hours until it becomes difficult to stir the ice cream. Return the ice cream to the freezer box and freeze until needed. Transfer to the fridge 1 hour before serving.