Ingredients
1
4-ounce piece fresh ginger, peeled
2
13.5- to 14-ounce cans chilled unsweetened coconut milk*
1
cup chilled half and half
2
mangoes, peeled, pitted, sliced
Directions
1.
Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
2.
Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer\'s instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
3.
Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
4.
* Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
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