Coconut Mango Ice Cream (Print Version)
# Ingredients:
01 -
Ripe mangoes, peeled and diced
02 -
Coconut milk (full-fat)
03 -
Granulated sugar, adjust to taste
04 -
Lime juice, optional for a hint of acidity
05 -
Shredded coconut, optional for added texture
# Instructions:
01 -
Place the diced mangoes in a blender or food processor and puree until smooth.
02 -
In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the amount of sugar to your desired level of sweetness.
03 -
If using, add a squeeze of lime juice to enhance the mango flavor and add a hint of acidity.
04 -
For added texture, stir in shredded coconut into the mixture.
05 -
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency.
06 -
Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
07 -
When ready to serve, allow the coconut mango ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
08 -
Scoop the ice cream into bowls or cones and garnish with additional shredded coconut or slices of fresh mango, if desired.
# Notes:
01 -
For a creamier texture, ensure the coconut milk is full-fat.