Coconut Mango Ice Cream with Cardamom

Directions

1. Slice 1 mango into large chunks. In a food processor, combine mango, honey, lemon juice and 1/4 teaspoon cardamom. Process until smooth, then set aside.
2. In a medium saucepan over low heat, combine milk, coconut milk, heavy cream, sugar, coconut flakes, salt and vanilla bean scrapings or paste. Heat, stirring constantly, until hot but not quite boiling.
3. Add remaining 1 teaspoon cardamom, turn off heat and allow mixture to steep for 10 minutes.
4. Add mango puree from step 1. Pour mixture through a fine-mesh sieve into a large bowl. Cover and refrigerate for at least 4 hours or over night, until completely cool.
5. Freeze in ice cream maker according to manufacturer’s directions. Dice the remaining mango. Serve ice cream with a spoonful of coconut flakes and the diced mango.