1. Place frozen mango in a food processor. Pulse until coarsely chopped.
2. Add honey, coconut cream, lemon juice, and turmeric. Pulse. Scrape down the sides of the bowl.
3. Mix to emulsify. Scrape down the sides of the bowl.
4. Transfer to a serving dish. Place in the freezer for 2 hours.
5. Serve in a cup or glass, garnished with mint leaves and fresh mango.

Chef’s Secret 

• If the ice cream has been in the freezer for a day, take it out 5 to 10 minutes before serving. It may be harder than real ice cream, but it will be just as creamy!
• Solids rise to the top in a can of coconut cream.