Mango Coconut Bliss

$- 2 ripe mangoes, peeled and diced - 1 can (13.5 oz) coconut milk - 1/2 cup heavy cream To make this ice cream, choose ripe mangoes. They should feel soft and smell sweet. The coconut milk gives a rich, creamy base. Heavy cream adds even more smoothness. Together, they create a blissful blend. - 1/4 cup honey - 1/4 cup agave syrup You can use honey or agave syrup for sweetness. Honey adds a floral note. Agave syrup is lighter and has a mild taste. Both options work well. You can adjust the amount based on your taste. - 1 teaspoon vanilla extract - A pinch of salt Vanilla extract brings out the flavors in the mango and coconut. Just one teaspoon adds depth. A small pinch of salt balances the sweetness. These two ingredients are simple but make a big difference. - Toasted coconut flakes (optional) Toasted coconut flakes make a tasty garnish. They add crunch and a nice look. You can sprinkle them on top when serving. They also enhance the coconut flavor, making this treat even better. {{ingredient_image_1}} First, you need to combine your ingredients in a blender. Add diced mangoes, coconut milk, heavy cream, honey or agave, vanilla extract, and a pinch of salt. Blend until you get a smooth and creamy texture. This step is key, as it sets the stage for your ice cream. After blending, taste the mixture. If you want it sweeter, you can add more honey or agave. Just a little bit can make a big difference. Keep tasting until you find the sweetness you love. Next, pour the mixture into a bowl and refrigerate it for about one hour. Chilling before churning is important. It helps the ice cream get that perfect texture when you churn it. If you have an ice cream maker, pour the chilled mixture in and churn it. Follow your machine’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, don’t worry! Just pour the mixture into a shallow container and freeze it for about two hours. Stir every 30 minutes to break up any ice crystals. Once you finish churning or the freezing period is done, transfer the ice cream to an airtight container. Freeze it for at least four hours, or until it is firm. When you are ready to serve, scoop it into bowls. For a fun touch, sprinkle with toasted coconut flakes. Serve in coconut bowls for an extra tropical vibe! Stirring is key when freezing your ice cream. This action breaks up the ice crystals. It helps make the ice cream creamy and smooth. Stir every 30 minutes if you are using a shallow container. Aim for a soft-serve texture before the final freeze. This stage is crucial for a rich mouthfeel. Want to jazz up your ice cream? Try adding spices like cinnamon or nutmeg. You can also mix in other fruits, like pineapple or banana. They add fun flavors and colors. Experimenting with coconut flavor can bring a new twist. Use coconut extract for a stronger taste. Serve your mango coconut ice cream in coconut bowls. This adds a fun tropical vibe. You can also garnish with fresh mango slices and mint leaves. It makes a beautiful dish. Get creative with your bowls. Use colorful dishes to brighten up your dessert table. Pro Tips Choose Ripe Mangoes: The sweetness and flavor of your ice cream will depend on the ripeness of the mangoes. Look for mangoes that are slightly soft to the touch and have a sweet aroma. Chill the Mixture: For a creamier texture, ensure that the mixture is thoroughly chilled before churning. This helps it freeze faster and reduces ice crystal formation. Use Full-Fat Coconut Milk: For the richest flavor and creaminess, opt for full-fat coconut milk. Light versions may result in a less satisfying texture. Experiment with Sweeteners: Feel free to adjust the sweetness according to your taste preferences. Try other natural sweeteners like maple syrup or coconut sugar for a different flavor profile. {{image_2}} To make this ice cream vegan, just swap the heavy cream for more coconut milk. Use a full can (13.5 oz) for a rich taste. You may need to adjust the sweetness. Try using maple syrup or agave syrup instead of honey. Taste the mix and add more if you want it sweeter. The creaminess might change, but it will still be delicious! You can make your mango coconut ice cream even better. Try adding fresh pineapple or sliced bananas. These fruits add a nice twist and extra flavor. You can also swirl in some chocolate or nut butter. This gives a lovely contrast in taste. For chocolate, use melted dark chocolate. For nut butter, try almond or peanut butter. Just add it before freezing and swirl gently. Get creative with fun flavors! You can go tropical by adding passion fruit or papaya. In summer, use seasonal fruits like strawberries or peaches. Each fruit brings its own unique taste. You can also mix in spices like cinnamon or ginger for a warm flavor. The options are endless! Enjoy experimenting with your favorite fruits and flavors. To store your mango coconut ice cream in the freezer, first, place it in an airtight container. This keeps it fresh and prevents freezer burn. Make sure to leave some space at the top, as the ice cream will expand when it freezes. To avoid ice crystal formation, stir the ice cream every 30 minutes for the first two hours after freezing. This breaks up the ice crystals and keeps the texture smooth. Mango coconut ice cream lasts about two weeks in the freezer. After that, it may lose its flavor or texture. Watch for signs of spoilage like an icy texture or off-smells. If you see any frost on top, it’s best to toss it. Yes, you can refreeze mango coconut ice cream. However, it can change the texture. If you do refreeze, make sure to let it soften a bit at room temperature first. Then, mix it well before refreezing. This helps maintain a creamy texture. Yes, you can make mango coconut ice cream without an ice cream maker! Here’s how: - Blend your ingredients as usual. - Pour the mixture into a shallow container. - Place it in the freezer for about 2 hours. - Stir the mixture every 30 minutes. This breaks up ice crystals and makes it smooth. - After about 4 hours, your ice cream will be ready to enjoy! If you don’t have coconut milk, here are some options: - Almond milk: It’s lighter with a nutty taste. - Soy milk: Creamy and rich, it has a mild flavor. - Cashew milk: This adds a creamy texture and subtle sweetness. Each choice will change the flavor a bit, but they still work well! To reduce sweetness, try these tips: - Use less honey or agave syrup in the blend. - Add a squeeze of lime juice. It brightens flavors and balances sweetness. - Mix in plain yogurt for creaminess without added sugar. Absolutely! Using frozen mangoes will change the texture slightly but still taste great. Here’s how it affects your recipe: - Thaw the mangoes for about 10 minutes before blending. - This helps them blend smoothly. - Your ice cream may be a bit icier, but it will still be delicious! You can find pre-made mango coconut ice cream in these places: - Local grocery stores, often in the ice cream aisle. - Health food stores, where they may have organic options. - Online retailers like Amazon or specialty food websites. Check labels for quality ingredients and enjoy the convenience! You learned how to make mango coconut ice cream using fresh ingredients and simple steps. Start with ripe mangoes and creamy coconut milk for a tasty treat. Experiment with sweeteners like honey or agave, and add a pinch of vanilla for extra flavor. Chill, churn, and freeze for the best results. Try variations like a vegan version or different fruit add-ins. Remember to store it properly to enjoy later. Now you can savor this tropical delight any time!$

A creamy and tropical ice cream made with ripe mangoes and coconut milk.

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Prep Time 15

Total Time 5 15

Course Dessert

Cuisine Tropical

Servings 4

Calories 250 kcal

Ingredients

2 whole ripe mangoes, peeled and diced
1 can coconut milk (13.5 oz)
1/2 cup heavy cream
1/4 cup honey or agave syrup
1 teaspoon vanilla extract
a pinch salt
to taste toasted coconut flakes (optional, for garnish)

Instructions

In a blender, combine the diced mangoes, coconut milk, heavy cream, honey (or agave syrup), vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Taste the mixture and adjust sweetness with more honey/agave if desired.
Pour the mixture into a bowl and refrigerate it for about 1 hour to chill.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze for about 2 hours, stirring every 30 minutes to break up ice crystals.
After churning or the freezing period, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
When ready to serve, scoop into bowls and sprinkle with toasted coconut flakes if desired.

Notes

Serve the ice cream in coconut bowls for an extra tropical touch, and garnish with fresh mango slices and mint leaves for color!

Keyword coconut, dessert, ice cream, mango