'Mango Mango' Coconut Pecan Ice Cream August 04 2014
4 GINORMOUS scoops (softened) of your favorite vanilla ice cream
3 heaping TBSP of ‘Mango Mango’ Mango Preserves
1/3 cup toasted coconut flakes
¼ cup pecans
Mix ALL ingredients in a mixing bowl then form the ice cream into 4 scoops. Put the scoops on wax paper and freeze ice cream for 15 minutes. Grab 2 bowls, drizzle a tablespoon ‘Mango Mango’ in the bottom of each bowl, sprinkle a pinch of cinnamon (optional) in the bowl. Divide the ice cream in each bowl, grab 2 spoons, share your ice cream and enjoy!