Coconut Mango Ice Cream

Coconut Mango Ice Cream
4.5 from 2 ratings
Sure, ice cream is refreshing in the summer. But we also crave it in the spring, autumn and winter—it truly is the ultimate year-round dessert. Make this creamy, fruity treat whenever you get the hankering for a little frozen sunshine.This recipe was originally published in the Chicago Tribune.
Prep Time
2.98
hours
Cook Time
3
minutes
Servings
1
2
Coconut Mango Ice Cream recipe - The Daily Meal
Total time: 3.03 hours
Ingredients
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 1 cup whipping cream
  • 1/2 cup granulated sugar
  • generous pinch salt
  • 2 large ripe mangos (or 1 1/2 to 2 cups fresh or frozen mango pulp)
  • garnishes: chopped roasted peanuts, toasted coconut shreds, diced fresh mango
Directions
  1. In a small saucepan, heat 1 can (13.5 ounces) unsweetened coconut milk, 1 cup whipping cream and 1/2 cup granulated sugar just long enough to dissolve the sugar. Remove from heat; add a generous pinch of salt. Refrigerate until cold.
  2. In a blender, puree 2 large ripe mangos (or 1 1/2 to 2 cups fresh or frozen mango pulp). Add the milk mixture; blend smooth. Chill base until very cold before making ice cream; it can be refrigerated up to 1 day.
  3. Freeze the cold base in an ice-cream-maker according to manufacturer's directions. Remove from the maker; transfer to a covered, freezer container. Freeze 20 minutes or up to a couple of days.
  4. Serve in small scoops, garnished with chopped roasted peanuts, toasted coconut shreds or diced fresh mango.