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Mango and coconut ice cream

• ½ cup Cristal de Caña sugar
• 2 ripe mangoes, peeled and diced
• 1 cup coconut milk
• 1 cup dairy cream
• 1 teaspoon lime juice
• ½ cup shredded coconut (optional, for garnish)

1. In a blender, mix the mango cubes, sugar, coconut milk, dairy cream and lemon juice.
2. Blend until the mixture is smooth and homogeneous.
3. Pour the mixture into a freezer-safe container.
4. Freeze for at least 4 hours, stirring every 30 minutes during the first 2 hours to avoid the formation of ice crystals.
5. Once the ice cream is completely frozen, serve in scoops and decorate with shredded coconut if desired.