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Mango-coconut ice cream

updated

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Ingredients for 6 servings:

  • 700 g mango(s), diced
  • 80 g sugar
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 400 ml coconut milk
  • 2 tbsp coconut milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 15 minutes

simple, creamy and egg-free, for the ice cream maker

Peel the mango, remove the pit, and cut into cubes. I needed two fairly large mangos for 700g of pulp. Mix with the sugar, honey, and lemon juice and let it sit for 1 hour. Then blend it with the coconut milk and coconut liqueur. Freeze in an ice cream maker according to the manufacturer’s instructions. Depending on your ice cream maker, you may need to freeze it for another 2 hours to allow it to form nice scoops.

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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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