Mango Soft Ice Cream (with Dairy Free Variation)

In a food processor or bullet-type blender, combine the frozen mango chunks, mango jam, cream, and vanilla. Process until smooth.

Spoon into four 4-ounce custard dishes and serve immediately.

For dairy-free version, use unsweetened, full-fat coconut milk in place of the heavy cream. Chill one 13-ounce can of coconut milk overnight. Chilling the milk causes the the coconut cream to separate from the coconut water. Scoop out all of the solid cream on the top and add just this to the food processor along with the frozen mango and mango jam. Process until smooth. Enjoy immediately!