Coconut Mango Ice Cream (Print Version)
Creamy mango and coconut frozen dessert with tropical flair and refreshing sweetness.
# Ingredients:
→ Base
01 -
2 large ripe mangoes, peeled and diced
02 -
1 2/3 cups (14 fl oz) coconut milk
03 -
1/3 cup (2.8 oz) granulated sugar, or to taste
→ Optional Additions
04 -
2 teaspoons (0.3 fl oz) lime juice
05 -
1/4 cup (1.1 oz) shredded coconut
# Steps:
01 -
Process diced mango in a blender or food processor until completely smooth.
02 -
Transfer mango puree to a mixing bowl, then add coconut milk and granulated sugar. Stir thoroughly until the sugar is fully dissolved.
03 -
Incorporate lime juice for acidity and stir in shredded coconut for additional texture, if desired.
04 -
Pour the prepared mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
05 -
Spoon the churned mixture into a freezer-safe container and freeze for a minimum of 4 hours or until firm.
06 -
Let the frozen dessert stand at room temperature for several minutes to soften. Scoop into bowls or cones and garnish with additional shredded coconut or fresh mango as preferred.
# Notes:
01 -
Sweetness may be adjusted by tasting the base before churning and adding more sugar if needed.