1. Combine Ingredients in Blender:

• Place the cottage cheese, mango puree, honey or maple syrup, and vanilla extract into the container of your blender or food processor.

2. Blend Until Smooth:

• Secure the lid tightly. Blend the mixture on high speed until it is exceptionally smooth, creamy, and uniformly colored. This critical step might take 1-3 minutes depending on your blender.
• Stop occasionally to scrape down the sides of the container with a rubber spatula to ensure everything is fully incorporated and no cottage cheese curds remain. The mixture should be thick and smooth like a very thick smoothie.

3. Initial Freeze:

• Pour the blended mango mixture into a shallow, freezer-safe dish. Smooth the top.
• Place the dish uncovered in the freezer for 1-2 hours, until the edges are frozen and the center is becoming firm but still somewhat slushy.

4. Stir During Freezing (No-Churn Method):

• Remove the dish from the freezer. Use a sturdy spoon or spatula to stir the mixture vigorously, scraping the frozen parts from the edges and mixing them into the softer center. Break up any large ice crystals. Smooth the top again.
• Return the dish to the freezer. Repeat this stirring process every 30 minutes for the next 1-2 hours (aiming for 2-4 stirring sessions total). This is essential for minimizing iciness and achieving a creamier texture.

5. Final Freeze:

• After the last stirring session, cover the container tightly (press plastic wrap onto the surface or use an airtight lid).
• Freeze until completely firm, usually another 2-4 hours or overnight.

6. Thaw Briefly and Serve:

• Before serving, remove the container from the freezer and let it sit at room temperature for 5-10 minutes. This slight softening makes scooping much easier.
• Scoop the Mango Cottage Cheese Ice Cream into bowls or cones. Garnish with diced fresh mango, toasted coconut, or lime zest, if desired.