Vegan Mango Coconut Frozen Yogurt

Steps

1. If the mango is frozen, thaw it first.
2. Blend 150 g mango chunks210 ml mango chunks¾ cup + 2 tbsp mango chunks225 g mango chunks320 ml mango chunks1⅓ cups mango chunks, 45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar70 g caster or granulated sugar80 ml caster or granulated sugar⅓ cup granulated sugar, 15 ml fresh lime juice1 tbsp fresh lime juice1 tbsp fresh lime juice25 ml fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice, 1 tsp finely grated lime zest1 tsp finely grated lime zest1 tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
3. Add 250 g plain coconut yogurt240 ml plain coconut yogurt1 cup plain coconut yogurt375 g plain coconut yogurt360 ml plain coconut yogurt1½ cups plain coconut yogurt and blend for a few seconds, until evenly golden.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
6. If it looks crumbly or powdery, add 15 ml full-fat coconut milk1 tbsp full-fat coconut milk1 tbsp full-fat coconut milk25 ml full-fat coconut milk1½ tbsp full-fat coconut milk1½ tbsp full-fat coconut milk and run Re-spin.

To serve: Top with diced mango and toasted coconut flakes.