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Mango Coconut Ice Cream
This recipe might not be as smooth as one with whipped cream, but it is still creamy and soft. You get the full mango flavor without it being too sweet 🙂🙂
Mango Coconut Ice Cream
This recipe might not be as smooth as one with whipped cream, but it is still creamy and soft. You get the full mango flavor without it being too sweet 🙂🙂
Cooking Instructions
- 1
Place the ripe mangoes and whole milk in a blender and blend until smooth, then set aside.
- 2
Pour the fresh coconut milk into a pot (no need to refrigerate the coconut milk). Add the cornstarch, egg yolk, brown sugar, and salt. Stir until the sugar dissolves.
- 3
Pour the blended mango and milk mixture into the pot with the coconut milk and stir to combine.
- 4
Place the pot on the stove over low heat. Stir gently and continuously for about 10-12 minutes until you smell the aroma of mango and coconut.
- 5
Place ice cubes in a stainless steel bowl with water (or a heat-resistant bowl). Then place the pot of ice cream mixture in the bowl and stir until the mixture cools.
- 6
Once the ice cream mixture is cool, pour it into a plastic container with a lid. Seal tightly and freeze for about 5 hours. After that, take it out and stir (a spoon works fine), then freeze again for about 6 hours.
- 7
After the time is up, blend the ice cream until smooth, then return it to the freezer for another 9-10 hours (or longer, depending on your freezer's temperature).
- 8
Then it's ready to serve 😊😊 (***If the ice cream is too hard when you take it out, let it sit for a while to soften before scooping and serving.)
- 9
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