in Caribbean, Dessert Recipes

Coconut Mango Ice Cream

updated

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Ingredients for 6 servings:

  • 1 mango(s)
  • 160 ml coconut milk
  • 3 tbsp powdered sugar
  • 2 tbsp desiccated coconut
  • 100 g double cream

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

for ice cube trays

Peel the mango, remove the flesh from the pit, and weigh out 125g of the flesh. Blend together the coconut milk, mango flesh, and 1 tablespoon of powdered sugar. Whip the double cream and the remaining powdered sugar until stiff, then fold the desiccated coconut into the cream. Pour the cream onto the coconut-mango mixture and fold in. Pour into molds, seal, and freeze for about 6 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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