Vegan mango-turmeric ice cream:

Ingredients:
2 cups frozen mango chunks
1 can full-fat coconut milk
1/4 cup maple syrup or other sweetener
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
pinch of salt
Instructions:
In a blender or food processor, combine the frozen mango chunks, coconut milk, maple syrup, turmeric, ginger, vanilla extract, and salt. Blend until smooth and creamy.
Pour the mixture into a loaf pan or other freezer-safe container.
Freeze for at least 4 hours, or until the ice cream is firm and scoopable.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.