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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.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Course Dessert
Cuisine Indian
Servings 6 portion

Ingredients
  

  • 500 ml milk Cold (3% or higher fat content)
  • 200 ml coconut milk Tetrapack of
  • 1 cups milk Skimmed powder
  • 3/4 cups Sugar Splenda sugar or equivalent for those who avoid
  • 1 tsps Mango vanilla extract cardamom essence or or powder
  • 1 mango Ripe , peeled and chopped into small pieces

Instructions
 

  • 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.
  • 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.
  • Put in the mango pieces and blend for another 2 minutes.
  • 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.
  • Remove the contents back into the bowl and churn with hand blender for 5 minutes or so, until smooth and creamy.
  • Freeze this in airtight container for 3 hours and repeat step 5.
  • 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.

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.