• Coconut Milk 25 oz.
• Organic Soy Milk 25 oz.
• 10 oz. Fredericksburg Peach Preserves
• 1 cup sugar
• ½ teaspoon xantham gum
• ½ tablespoon lemon juice
• ½ teaspoon cinnamon
• 1 ¼ ounce of Yellowbird Habanero sauce
• Pinch cayenne pepper
• 1 cup dried mango (minced or pulverized in high powered blender into pea sized pieces)
Made with Yellowbird®
In a sauce pan, combine coconut milk, sugar and peaches. Whisk to combine. Heat over medium heat for 5 minutes, or until the sides of the pan are hot. approx. 170º F. If you have an immersion blender, submerge and blend.
Whisk in xanthan. Stir in soy milk, Yellowbird Habanero sauce, cayenne, cinnamon and lemon juice. Heat for 3-5 minutes, or until the sides of the pan are hot.
Transfer to a clean bowl. Cover the bowl tightly and put it into the fridge until well chilled, at least an hour.
Spin in ice cream machine and freeze according to manufacture’s instructions.
In the last few minutes of freezing, stir in mango crumbles.