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Mango Coconut Ice Cream is a delightful frozen treat that combines the tropical flavors of ripe mangoes and creamy coconut milk. This easy-to-make recipe is perfect for hot summer days or whenever you’re craving a refreshing dessert. Not only is it delicious, but it’s also dairy-free, making it a great option for those with dietary restrictions. With just a few simple ingredients, you can whip up this delightful ice cream in no time!
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) of full-fat coconut milk
- 1/2 cup of honey or maple syrup (adjust based on sweetness preference)
- 1 teaspoon of vanilla extract
- 1 tablespoon of lime juice (optional, for a tangy flavor)
Instructions
Step 1: Prepare the Mangoes
Begin by peeling and dicing the ripe mangoes. Make sure to choose mangoes that are sweet and fully ripe for the best flavor. Place the diced mangoes into a blender or food processor.
Step 2: Blend the Ingredients
Add the coconut milk, honey (or maple syrup), vanilla extract, and lime juice (if using) to the blender with the mangoes. Blend until the mixture is smooth and creamy. Taste the mixture and adjust the sweetness if necessary.
Step 3: Chill the Mixture
Transfer the blended mixture into a bowl and cover it with plastic wrap. Place it in the refrigerator for about 1-2 hours to chill. This step helps the ice cream to churn better later on.
Step 4: Churn the Ice Cream
Once the mixture is chilled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 5: Freeze the Ice Cream
After churning, transfer the ice cream to an airtight container. Smooth the top with a spatula and cover it with a lid. Freeze for at least 4 hours or until firm.
Step 6: Serve and Enjoy
Once the ice cream is firm, scoop it into bowls or cones and enjoy your homemade Mango Coconut Ice Cream! You can also garnish it with fresh mango slices or shredded coconut for an extra tropical touch.
FAQs
Can I use frozen mangoes for this recipe?
Yes, you can use frozen mangoes. Just let them thaw slightly before blending to achieve a smooth consistency.
Is this Mango Coconut Ice Cream dairy-free?
Yes, this recipe is completely dairy-free as it uses coconut milk instead of traditional dairy products.
How long can I store the ice cream?
The ice cream can be stored in an airtight container in the freezer for up to 2 weeks. However, for the best texture, it’s recommended to consume it within the first week.
Can I add other flavors to this ice cream?
Absolutely! You can experiment by adding ingredients like pineapple, passion fruit, or even a splash of rum for a tropical twist.
What can I use instead of honey?
You can substitute honey with maple syrup or agave nectar for a vegan option.
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