Peel the mango, cut from the core and cut into cubes. Mix with the honey and lemon juice and infuse for 1 hour. Then finely puree together with the coconut milk.
Freeze in the ice cream maker according to manufacturer’s instructions. Depending on the ice cream maker, freeze for another 2 hours in the freezer.
Whip the cream with a little vanilla sugar, arrange each with two ice cream balls, sprinkle with grated pistachio and serve.
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