Wearing gloves, finely mince ⅛ to ¼ of a habanero pepper. Remove seeds for less spice. Set aside.

In a blender, combine mango, coconut milk, oat milk, honey, lime juice and zest, basil leaves, habanero, and salt. Blend until ultra smooth. Taste and add more honey if needed. Pour into a Ninja Creami pint container and freeze for 24 hours.

Insert the frozen pint into the Ninja Creami and run the Lite Ice Cream or Sorbet setting. Scrape sides and Respin as needed until smooth and creamy.

Scoop into bowls and garnish with a basil leaf or a slice of mango. The cream cools down the spice just enough, while the basil and lime brighten everything up. 🥭 It’s especially good alongside grilled pineapple or as a scoop atop a spicy fruit salsa.