Mango Coconut Ice cream
Mango Coconut Ice cream combines two tropical flavours in one delicious bowl. No ice cream machine or ice cream maker required. A must try recipe when mangoes are in season.
Servings Prep Time
6portion 20minutes
Passive Time
360minutes
Servings Prep Time
6portion 20minutes
Passive Time
360minutes
Ingredients
  • 500ml milkCold (3% or higher fat content)
  • 200ml coconut milkTetrapack of
  • 1cups milkSkimmed powder
  • 3/4cups Sugar Splenda sugaror equivalent for those who avoid
  • 1tsps Mango vanilla extract cardamomessence or or powder
  • 1 mangoRipe , peeled and chopped into small pieces
Instructions
  1. To prepare Mango Coconut Ice Cream, first turn your freezer control to ‘quick chill’ or lowest temperature one hour before you start with the ingredients.
  2. Take all of the ingredients except chopped mango in a large deep bowl and churn with a hand blender for 10 minutes till frothy. It’s good to take some breaks of a few seconds each so as not to overheat the blender’s motor.
  3. Put in the mango pieces and blend for another 2 minutes.
  4. You may either turn this mixture into your ice cream maker and follow instructions or pour it into an airtight plastic jar / aluminium tin and freeze for 4-5 hours.
  5. Remove the contents back into the bowl and churn with hand blender for 5 minutes or so, until smooth and creamy.
  6. Freeze this in airtight container for 3 hours and repeat step 5.
  7. After freezing for 3 hours, ice cream should be set and ready. Scoop out into chilled bowls and garnish with mint leaves or cardamom powder or mango slices.
Recipe Notes

Notes:
The coconut flavour happened as a result of laziness. I didn’t have the cream on hand to use in the recipe, and since coconut milk is as thick as cream, I decided to give it a try. Coconut and mango both being tropical flavours, blend quite well. If you are a person who loves pinacolada type flavours, you are sure to love this one.

If you do not have a hand blender, by all means use your regular food processor / mixer to beat the frozen icecream.

Adding 1 tablespoon of vodka to the mix prevents the ice cream from getting icicles and keeps it smooth.