Monday, October 1, 2018

Mango Coconut Ice Cream

Yield: 10 servings


  • 4 ripe mangoes
  • 1 can (14 oz.) sweetened condensed milk
  • 2/3 can (15 oz.) coconut cream
    • If you want stronger coconut flavor, use the entire can.
    • Be sure to mix it thoroughly before taking two-thirds, because the contents usually have settled.
  • 2 cups whipping cream
  • Yellow food coloring


  1. Peel the mangoes.  Cut all the fruit away from the pit and place fruit in a food processor.
  2. Process the mango until smooth.
  3. In a large skillet, heat the mango over low heat stirring often.  Continue until it's reduced by half, approximately 15-20 minutes.
  4. Remove from the heat.  Cool, cover, and refrigerate over night.
  5. The next morning, combine the mango puree with all of the remaining ingredients.  Mix well.
  6. Churn into ice cream following the manufacturer's instructions for your machine.
  7. Transfer to an airtight ice cream container.  Place a layer of wax paper over the top, and then cover and freeze until solid (12 hours).
  8. Before servings, let it sit on the counter for 3-5 minutes to soften slightly.  Scoop & enjoy!
Adapted from Recipe Tin Eats.

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