Mango Coconut Ice Cream is a non dairy cool treat that tastes so rich and creamy even without the cream. Coconut milk is the reason, and it gives this dessert a deliciously tropical flavour, along with the mango.
But I’ve been thinking for a while about making some non dairy ice cream, with one of the cream/milk substitutes being coconut milk. So when I came across these mangos in the produce store, I thought of mango coconut ice cream. It turned out to be delightfuly tropical, creamy, and refreshing.
Mangos are incredibly sweet and delicious, but they are also super nutritious. They have over 20 vitamins and minerals and are rich in vitamin C and fibre. For more mango facts, check out 5 Surprising facts about Mangos
No Need For an Ice Cream Machine
With only five ingredients, this “ice cream” is a breeze to make. Especially if you have an ice cream machine. I happen to own an ice cream maker that’s really fun to use, and I highly recommend owning one. It’s been worth giving up some kitchen real estate to fit it in.
However, don’t think you can’t make ice cream if you don’t have a machine. Instead, follow the recipe until it gets to the machine. Then put the mixture into a freezer safe container. Freeze six to eight hours. Every hour, go and give the ice cream a stir. This will incorporate air and help the mixture freeze faster.
How to Make Mango Coconut Ice Cream
Mango Coconut Ice Cream
- In a blender or food processor, put all ingredients except mango and blend until sugar is dissolved, about one minute.
- Add 3/4 of the mango, process until smooth, then add the remaining mango and pulse until combined. (This step is if you want some mango pieces in your ice cream, but if not, skip, and add all of the mango as above.)
- Pour the mixture into the bowl of an ice cream maker and process about 40 minutes for a soft serve consistency.
- Serve right away, or put in an airtight, freezer safe container for an hour for a firmer ice cream.
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