Preparation time
- Total: Approximately 50 minutes
- Preparation: 20 minutes
- Cooking: 30 minutes
Ingredients
- 500 grams Mango (Ripe)
- 200 grams Condensed Milk
- 200 ml Coconut milk
- Mint Leaves (Pudina) - Few sprigs to garnish
Instructions
- 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
- Before serving garnish Mango and Coconut Milk Ice Cream with mint leaves and serve chilled as a dessert for parties
- You can also optionally add freshly chopped mangoes and nut to add to the flavour, texture and crunch
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Continental
- Dessert
- Gluten Free