in Dessert Recipes

Mango coconut ice cream

updated

Spread the love

Ingredients for 4 servings:

  • 1 mango(s)
  • 150 ml coconut milk
  • 2 tbsp sugar
  • 75 g double cream
  • n. B. Desiccated coconut

Instructions

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

Peel the mango and puree 125g of the flesh (reserve the rest for another purpose) with 1 tablespoon of sugar and the coconut milk. Whisk the double cream and 1 tablespoon of sugar until fluffy, stir into the mango-coconut mixture, and pour into a mold. Either freeze for about 6 hours or churn it in an ice cream maker. Serve sprinkled with desiccated coconut.

Facebook Comments

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.

Colorful vegetable pan

Tomato rice with Parmesan