2 cans (14 oz. each) coconut milk
1/2 honey
3 drops Lime Essential Oil (or zest & juice from 1 lime)
1/2 cup chopped fresh or frozen mango
Whisk coconut milk, honey, and lime oil in a 9-inch square or round cake pan. Add mango and freeze until firm, about 2 hours. Scrape into a food processor; puree. Return to the pan; freeze until firm, at least 1 hour. Let stand 10 minutes before scooping into bowls, or microwave for 15 seconds. You can top this with kiwi or sauteed bananas.
1/2 honey
3 drops Lime Essential Oil (or zest & juice from 1 lime)
1/2 cup chopped fresh or frozen mango
Whisk coconut milk, honey, and lime oil in a 9-inch square or round cake pan. Add mango and freeze until firm, about 2 hours. Scrape into a food processor; puree. Return to the pan; freeze until firm, at least 1 hour. Let stand 10 minutes before scooping into bowls, or microwave for 15 seconds. You can top this with kiwi or sauteed bananas.
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