Method:

• Slightly defrost the mango slices and puree them in a food processor. Set aside.
• In a small bowl, beat the cream and coconut yogurt until peaks form.
• Gently fold the pureed mango into the cream and yogurt mixture.
• Divide the wafers, prepare a flat surface dish lined with non-stick baking paper, spoon the mixture onto the wafers, spread the mixture, evenly and freeze for at least 8 hours.
• Remove from the freezer. Divide the wafers and arrange half on top of the ice cream.
• Tip the dish over onto a flat surface, arrange the remaining wafer halves on top, and slice according to the wafer size.

Enjoy the delightful taste of summer with every bite of this luscious Mango Ice Cream! 🍦