If you’re dreaming of a tropical getaway but can’t quite swing a plane ticket, this Mango Coconut Ice Cream is your ticket to paradise. With the silky sweetness of mango and the creamy richness of coconut, this dessert is as refreshing as a sea breeze on a hot summer day.
Mango puree is the star of the show, bringing natural sweetness and vibrant color. Make sure your mangoes are ripe for maximum flavor. Coconut milk adds a creamy base, while coconut cream enhances the richness and lends a luscious texture. Granulated sugar complements the mango’s natural sweetness, and honey adds a floral note that elevates the overall taste. Vanilla extract rounds out the flavors, and a pinch of salt enhances the sweetness subtly without overpowering it.
Pair this Mango Coconut Ice Cream with a sprinkle of toasted coconut flakes for added texture. It’s also delightful served alongside a slice of grilled pineapple for an extra tropical touch. For a bit of crunch, a handful of chopped macadamia nuts or a drizzle of chocolate sauce works wonders.
Start by peeling and chopping your mangoes, then toss them in a blender to make that golden puree. You’ll need about 2 cups, so depending on the size of your mangoes, this could be 3 or 4. Once your mango puree is ready, add the coconut milk, coconut cream, sugar, honey, vanilla extract, and a pinch of salt to the blender. Blend everything until it’s smooth and well combined. This mixture should be thick and creamy, with no graininess from the sugar.
Next, pour this tropical blend into your ice cream maker. Follow the manufacturer's instructions; typically, you'll churn until the mix reaches a soft-serve consistency. This usually takes about 20-25 minutes. Once churned, transfer the ice cream into a lidded container. You’ll want to freeze it for at least 4 hours or until it’s firm enough to scoop. Before serving, let it sit out for a few minutes to soften slightly, making it easier to serve up those perfect scoops.
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