Coconut Mango Ice Cream

Ingredients:

  • 2 ripe mangoes, peeled and diced
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Toasted coconut flakes, for garnish (optional)

Directions:

  1. Place diced mangoes in a blender or food processor and blend until smooth.
  2. In a medium saucepan, combine coconut milk, granulated sugar, shredded coconut, vanilla extract, and salt.
  3. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is heated through, about 5-7 minutes. Do not boil.
  4. Remove from heat and let the coconut milk mixture cool to room temperature.
  5. Stir in the blended mango puree until well combined.
  6. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
  7. Transfer the churned ice cream to a freezer-safe container, cover with plastic wrap or a lid, and freeze for at least 4 hours or until firm.
  8. Scoop into bowls, garnish with toasted coconut flakes if desired, and serve chilled.
  9. Enjoy the tropical flavors of Coconut Mango Ice Cream!
  10. Prep Time: 15 minutes | Churning Time: 20-30 minutes | Freezing Time: 4 hours | Total Time: 4 hours 45 minutes
  11. Kcal: 220 kcal per serving | Makes approximately 4 servings

FAQs:

  1. What is Coconut Mango Ice Cream?
    • Coconut Mango Ice Cream is a tropical-flavored frozen dessert made with ripe mangoes, coconut milk or cream, and sweetened condensed milk. It has a creamy texture with a refreshing mango flavor and hints of coconut.
  2. How do I make Coconut Mango Ice Cream?
    • To make Coconut Mango Ice Cream, start by pureeing ripe mangoes until smooth. In a mixing bowl, combine the mango puree with coconut milk or cream and sweetened condensed milk. Add a pinch of salt and a splash of vanilla extract for added flavor. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container, cover, and freeze for several hours or overnight until firm.
  3. Can I make Coconut Mango Ice Cream without an ice cream maker?
    • Yes, you can make Coconut Mango Ice Cream without an ice cream maker. After preparing the mango-coconut mixture, pour it into a shallow, freezer-safe container. Place it in the freezer and every 30 minutes, stir vigorously with a fork to break up ice crystals until the mixture is frozen and creamy. This method may take several hours but will yield a smooth texture similar to churned ice cream.
  4. Is Coconut Mango Ice Cream dairy-free?
    • Coconut Mango Ice Cream can be made dairy-free by using coconut milk or coconut cream instead of traditional dairy cream. Ensure the sweetened condensed milk used is also dairy-free or use an alternative sweetener such as agave syrup or maple syrup to achieve a creamy and sweetened consistency.
  5. What are some serving suggestions for Coconut Mango Ice Cream?
    • Coconut Mango Ice Cream is delicious on its own, but you can enhance its tropical flavors with additional toppings or pairings. Serve it in bowls or cones garnished with toasted coconut flakes or chopped nuts for added crunch. Fresh mango slices or a drizzle of mango puree can also complement the ice cream’s flavor. Enjoy it as a refreshing dessert on hot days or as a delightful finish to a tropical-themed meal.

Coconut Mango Ice Cream offers a taste of the tropics with its creamy coconut base and sweet mango flavor, making it a delightful and refreshing treat for ice cream lovers of all ages

Leave a Comment