Mango and Coconut Milk Ice-Cream is a gluten free easy to make delicious ice cream recipe. Mango is a sweet and juicy tropical fruit when combined with creamy coconut milk it creates unique and delectable flavours. With mangoes in season, it is the perfect treat for a summer afternoon for your kids or as a summer party dessert.
Did you know: Mango fruit is an excellent source of Vitamin-A and flavonoids, one Mango provides the daily requirement of Vitamin A to the human body. It is rich in pro-biotic dietary fibre, vitamins and minerals as well. Mangoes are very low in saturated fat, cholesterol, and sodium. Know more
Here are more ice cream recipes to try
Cuisine: Continental
Course: Dessert
Diet: Gluten Free
Equipments Used: Glass Mixing Bowl, Philips Hand Blender (Puree/Chopping), Philips Food Processor
Cooks in 30 M
Total in 50 M
To prepare the Mango and Coconut Milk Ice Cream, first keep all the ingredients in the fridge to chill for few hours.
Next add the chopped mangoes into a food processor and blend to the smooth puree. Transfer the mango puree into a mixing bowl.
Next combine the pureed mango, condensed milk and coconut milk. Whisk using a hand blender at medium speed for few minutes or till light and creamy in texture.
Now pour the ice-cream mixture into a freezer safe bowl, cover the bowl with the lid or cling foil and freeze until set. Once the ice cream is almost frozen approximately after 4 - 5 hours, bring it out of the freezer and blend in a food processor to break down the ice crystals. Pour again into the container and keep it back in the freezer.
Doing the freeze and re-beating process, helps the ice cream to have a creamy texture. The more we beat, the more creamy it gets. Once you have freeze and beat process 3 times over, then your Mango and Coconut Milk Ice Cream will be ready to be served.