Mango Coconut Ice Cream
Indulge in the tropical flavors of Mango Coconut Ice Cream, a creamy and delightful frozen dessert that combines the sweetness of ripe mangoes with the richness of coconut milk. Ingredients: Coconut milk, Mango, Dairy cream, Bura
4h
Cook Time
6
Servings
Recipe
280 kCal
Recipe
1
Peel and chop 2 large ripe mangoes (approximately 500 grams) into small pieces. Puree the mango pieces in a blender until smooth and set aside.
2
In a large mixing bowl, combine 400 ml of coconut milk, 200 ml of fresh cream, and 150 grams of powdered sugar. Whisk the mixture until the sugar dissolves completely.
3
Gently fold the mango puree into the coconut milk mixture until well combined.
4
Pour the mixture into a shallow, freezer-safe container and cover it with a lid or plastic wrap.
5
Freeze the mixture for 4-5 hours, or until it is partially set.
6
Remove the container from the freezer and transfer the partially set ice cream to a blender. Blend the mixture until it is smooth and creamy.
7
Pour the blended mixture back into the container, cover, and freeze for an additional 6-8 hours, or until the ice cream is completely set.
8
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and serve.
Nutrition
280
kCal
2.5 g
Protein
18 g
Fat
28 g
Carbs
400 ml of Coconut Milk
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