Mango Coconut Soft Serve

• 2 parts frozen mango cubes
• 1 part frozen coconut cream cubes
• Juice of 1/2 lime (or to taste)

Tip: Coconut cream produces a much richer and creamier result than coconut milk thanks to its higher fat content. Coconut milk can be used, but the texture will be lighter and more sorbet-like.

To make this recipe, you'll need either:

• A horizontal juicer fitted with a blank (homogenizing) screen, such as the Sana 707, 727, or 929
• A vertical juicer equipped with a sorbet screen. The Sana 878 includes a sorbet screen.

1. Remove the frozen mango and coconut cream from the freezer and allow them to thaw for about 5 minutes. This helps the ingredients process more easily and improves the final texture.
2. Install the blank screen (or sorbet screen) on your juicer.
3. Alternate the mango and coconut cream cubes as you feed them into the juicer. Squeeze the lime juice over the ingredients as you process them.
4. The first pass will produce a soft serve consistency. While the mango becomes smooth immediately, the coconut cream may remain slightly flaky.
5. For the creamiest result, collect the mixture and run it through the juicer a second time. This fully incorporates the coconut cream and creates a smooth, uniform texture similar to soft serve or gelato.
6. Serve immediately and enjoy.