1 mango, peeled and diced
3 T. honey
1 c. Greek yogurt
1 c. coconut milk
1 T. fresh lemon juice
In a blender, puree the diced mango with the honey. Transfer the puree to a bowl and whisk in the Greek yogurt, coconut milk and lemon juice. Chill the ingredients in the refrigerator for 2 hours then freeze in an ice-cream maker. Store in the freezer.
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