Hot summer days ain't got nothing on this frozen treat. Fruity and creamy (yet deliciously dairy-free); with a kick from lime juice and zest; this blended beauty is on heavy rotation in our kitchen when steamy weather rolls around. If you can get your hands on smaller; yellow-skinned Ataulfo or Alphonso mangoes; do it. They're sweeter; fleshier and taste even more mango-ey than the conventional Kent variety you see at grocery stores (though fear not! Those work; too).

Remove the coconut cream or milk from your fridge; being careful not to shake the can. Spoon the hardened coconut cream from the top of the can into a blender. Add ¼ cup of the coconut water at the bottom of the can (reserve the rest for a smoothie). Toss the mango; lime juice and zest in the blender and blend on high; scraping down the sides with a spatula as necessary; until the mixture is smooth and creamy. Garnish with mint leaves and serve (either in a glass or with a bowl and spoon).*Surprise! Like magic; lurking beneath that layer of cream is coconut water.