By Melissa Pette

Thank you Amelia Jacob for this homemade mango ice cream. It is incredibly easy to make with just a few simple ingredients you likely already have on hand. This recipe will quickly become a go-to in your repertoire. 

Our new friend Amelia, changed the heat of Maricopa County in Arizona, for the tropical climate of Costa Rica. She tells us that what impressed her most about our adopted country was seeing that fruits are in the market every day of the year.

"I was used to suffering most of the time because of the high prices of fruits out of season. In blessed Costa Rica, the fruits are so cheap in the Ferias fruits market. The market is all year long! My dream come true," Amelia said.

Amelia is right, now that we live in a country where tropical fruits can be found everywhere, we must eat fruits every day.

The ice cream can be made in two versions. The sweet version is almost for everybody. But If you have to control your diabetes, use the acid version. Both are refreshing.

So, let's go to the kitchen!

For the sweet version you will need:

• 2 cups of frozen yellow mango cut into squares.

• 1/4 cup coconut milk or your favorite milk.

• 1 tablespoon honey.

• 1 tablespoon of grated coconut.

• 1 tablespoon of chopped walnut.

First, add the frozen mango to the blender, add the milk and honey. Blend until the mango has an ice-cream texture. Mix from time to time so that the mango blends well.

Before serving add the grated coconut and walnut. You can serve immediately, or freeze two hours before serving.

For the acid version, substitute the milk for water, the sugar for Stevia and add a tablespoon of acidic lemon.

Have a Pura Vida weekend!

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Find more tasty step-by-step Costa Rican food recipes on the AM Costa Rica Food & Good Eating page. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com.