Description
A delightful no-churn ice cream recipe that combines the tropical flavors of ripe mangoes and rich coconut cream, perfect for summer indulgence.
Ingredients
Scale
- 2 ripe mangoes: About 2 cups of mango puree.
- 1 can (14 oz) coconut cream: Full-fat for a rich texture.
- 1 can (14 oz) sweetened condensed milk: Adds sweetness and creaminess.
- 1 teaspoon vanilla extract: Enhances flavor.
- 1/2 cup shredded coconut: Toasted, for garnish.
- Fresh mango chunks: For garnish.
Instructions
- Prepare the mangoes by peeling and chopping them into small pieces, then blend until smooth to create mango puree.
- In a large mixing bowl, combine coconut cream, sweetened condensed milk, and vanilla extract, mixing until smooth.
- Gently fold the mango puree into the coconut mixture until well combined.
- Transfer the mixture to a freezer-safe container, smoothing the top, and freeze for at least 4-6 hours until firm.
- Serve the ice cream in bowls, topped with toasted coconut and fresh mango chunks.
Notes
- Choose ripe mangoes for the best flavor.
- Store ice cream in an airtight container to prevent ice crystals.
- Enjoy within the first week for optimal taste and texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Keywords: No-Churn, Mango, Coconut, Ice Cream, Dessert, Tropical