Ingredients

• 1 4-ounce piece fresh ginger, peeled
• 2 13.5- to 14-ounce cans chilled unsweetened coconut milk*
• 1 cup plus 2 tablespoons sugar
• 1 cup chilled half and half
• 5 tablespoons fresh lime juice
• 1 tablespoon grated lime peel
• Pinch of salt
• 2 mangoes, peeled, pitted, sliced
• 1 lime, thinly sliced

Instructions

1. Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
2. Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
3. Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
4. Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.