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Watch the video for this recipe:
Mangoes are in season now and perfect to be used in summer desserts. They are making such a great pair with coconut and this is how I got the idea of this ice cream. This coconut and mango ice cream is a great combination between the tropical flavors of creamy coconut ice cream and refreshing fruity mango.
The recipe is easy to prepare, no eggs are used and is made by using an easy ice cream base of heavy whipped cream and sweetened condensed milk, flavored with coconut extract and cream and swirled with mango puree.
It’s quick, delicious, refreshing, and much much better and healthier than store bought ice creams.
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20 mins+freezing time
o mins
20 mins+freezing time
- 23 oz (650g) mango puree (about 3 mangoes)
- 1 1/2 cups (360g) heavy cream (35% fat)
- 14 oz (397g) sweetened condensed milk
- 1 cup (240g) coconut cream
- 1 tsp (5g) coconut extract
Directions
- Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.
- In a large bowl whip cream until stiff peaks are formed.
- Add in the condensed milk,coconut cream and coconut extract and mix in gently with a spatula.
- Pour 1/3 of coconut mixture in a 8 X 12 inch (20x30cm) container.
- Pour 1/3 of mango puree.
- Pour 1/3 of coconut mixture
- Pour 1/3 of mango puree.
- Pour the last 1/3 coconut mixture.
- Pour the last 1/3 of mango puree.
- Use a knife to create swirls.
- Freeze for 6-8 hours or until set.
- Before serving let it sit at room temperature for 10 minutes to get to the right consistency.
Source: http://www.homecookingadventure.com/recipes/coconut-mango-ice-cream
