Cut your mango into chunks and freeze them in a Ziploc bag.

Slice up the banana and freeze it in a Ziploc bag.

Add the frozen mango chunks, banana slices, and coconut milk into a blender, and blend until smooth.

Taste the mixture after blending it to make sure the sweetness is to your desire. Add more frozen mango chunks if needed. You can add more coconut milk if the mixture iss not creamy enough.

Pour the mixture into an airtight and freezer-safe container, even out the surface, and freeze for 4 hours or until the ice cream is solid.

Dip an ice cream scoop into hot water and easily scoop the ice cream into delicious balls before serving.