The Coconut Mango Ice Cream recipe is easy to make, doesn’t use eggs, and is made by using whipped cream and sweetened condensed milk, flavored with coconut, and cream, then mixed with mango puree. It’s quick, delicious, refreshing, and much better than store-bought ice cream.
Source: Home Cooking Adventure
Ingredient
23 oz (650g) mango puree (about 3 mangoes)
1 1/2 cups (360g) full cream (35% fat)
14 oz (397g) sweetened condensed milk
1 cup (240g) coconut cream
1 teaspoon (5g) of coconut extract
1. Peel and dice the mango. Place in the blender jar and blend until smooth.
2. Beat cream in a large bowl until stiff peaks form.
3. Add condensed milk, coconut cream and coconut milk and mix gently with a whisk.
4. Pour ⅓ of the coconut mixture into an 8 X 12 inch (20x30cm) bucket.
5. Pour ⅓ mango puree.
6. Pour of the coconut mixture
7. Pour ⅓ mango puree.
8. Pour in the final ⅓ coconut mixture.
9. Pour the last ⅓ of the mango into the puree.
10. Use a knife to create a vortex.
11. Freeze for 6-8 hours or until set.
12. Before serving, let it stand at room temperature for 10 minutes to achieve the right consistency.
