Mango Coconut Milk Ice Cream

Name: Mango Coconut Milk Ice Cream
Yield: 2 people
Cuisine: British
Ingredients: 2 × 275g tub's raw Mango cube's; 2 × 400g tin's Coconut Milk; 2 × 4 heaped tbsp. Runny Honey

Gary Waite @cook_20376404

Became aware of this Ice-cream through a short video on Facebook . The tin's of Coconut Milk if in Date - probably give a lovely Coconut taste too the homemade Ice-cream . A India inspired Ice-cream , could have added a yellow food Colouring . Did make 2 , but I could only make One at a time - in my Tefal Food Processor

Gary Waite @cook_20376404

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Ingredients

2 people

2× 275g tub's raw Mango cube's
2× 400g tin's Coconut Milk
2× 4 heaped tbsp. Runny Honey

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Steps

1

Did buy Mango cube's already prepared and stored within a fridge area of a food and drink shop. I did place the 2 individual tubs of mango in the freezer at home and then I placed one tub in my Tefal Food Processor, added one tin of like 400ml Coconut Milk and then I added 4 heaped tablespoons of Runny Honey and then I blitzed
2

Add contents to a small plastic container with its lid and then immediately make up the other batch and then put it into it's small solid plastic container as well - and then freeze them in the freezer with their flexible solid plastic lids on

Tips

Can be made tasty by removing the texture of the ice crystals , so after 2 days in the Freezer etc. - defrost the rock solid homemade Ice-cream for One hour and then blitz in a Nutri Ninja Blender etc. - and then freeze in its container for 8 hours and then blitz again and then freeze in the Freezer for 16 hours . Defrost for One hour and then you can enjoy eating homemade smooth Ice-cream

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