NO-CHURN MANGO-COCONUT-LIME ICE CREAM
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
- Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
- Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.
MANGO COCONUT ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Coconut Mango Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
- Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
- Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
MANGO COCONUT ICE CREAM (VEGAN)
This is a wonderful coconut-based ice cream! I usually use half light coconut milk and half full-fat coconut milk, but you could use all of either one or the other, depending on how health-conscious you are.
Provided by Enjolinfam
Categories Frozen Desserts
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
- Cut and puree the mangoes.
- Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
- Set the ice cream mixture aside to cool. Freeze overnight.
Nutrition Facts : Calories 552, Fat 18.4, SaturatedFat 17.2, Sodium 41.3, Carbohydrate 98.8, Fiber 1.6, Sugar 93.7, Protein 2
More about "mango coconut ice cream recipes"
COCONUT MANGO ICE CREAM {4 INGREDIENTS!} - IFOODREAL.COM
From ifoodreal.com
Ratings 43Calories 251 per servingCategory Dessert
MANGO COCONUT ICE CREAM (3 INGREDIENTS) - COOKING FOR …
From cookingformysoul.com
5/5 (1)Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
- Prep ahead: Check your ice cream machine's instructions first, mine required freezing the bowl 1 day ahead. This recipe makes enough for a 1.5 quart ice cream maker, so feel free to double or triple the ingredient quantities if needed.
- Stir the coconut milk with a spoon. You may notice that canned coconut milk appears to be separated. That's normal. Simply stir with a spoon until evenly combined.
- Make the mixture: Combine the frozen mango, coconut milk, and honey in a blender. Blend until evenly combined and smooth. Adjust the amount of honey to taste.
- Churn: Pour mixture into the pre-frozen bowl of your ice cream maker, and churn according to the ice cream maker's manufacturer instructions. Once churned and ready (mine took 20 minutes), transfer to freezer-friendly container.
EASY HOMEMADE VEGAN PAPAYA ICE CREAM RECIPE
From sproutingzen.com
VEGAN MANGO ICE CREAM RECIPE - NO ICE CREAM MAKER …
From cleaneatingkitchen.com
MANGO COCONUT ICE CREAM WITHOUT ICE CREAM MACHINE …
From saffrontrail.com
MANGO ICE CREAM RECIPE WITH COCONUT MILK AND LIME …
From thespruceeats.com
3 INGREDIENT HOMEMADE MANGO ICE CREAM RECIPE – EASY!
From beamingbaker.com
MANGO COCONUT ICE CREAM | OLIVE & MANGO
From oliveandmango.com
Servings 4-6Category Desserts
GUIDE TO THE BEST MANGO COCONUT ICE CREAM IN ICE CREAM MAKER
From chanrefrigerators.com
NO-CHURN MANGO-COCONUT-LIME ICE CREAM RECIPE | FOOD NETWORK …
From acempakahutankasar.smh.com.my
VEGAN MANGO MINT COCONUT ICE CREAM RECIPE - GREENER IDEAL
From greenerideal.com
COCONUT MANGO ICE CREAM RECIPE - HOMEMADE ICE CREAM
From homecookingadventure.com
COCONUT MANGO ICE CREAM RECIPE | SIDECHEF
From sidechef.com
MANGO COCONUT ICE CREAM RECIPE - DR. AXE
From draxe.com
NO CHURN MANGO COCONUT ICE CREAM (VEGAN) - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
TANGERINE'S KITCHEN: MANGO-COCONUT CREAM ICECREAM
From tangerineskitchen.blogspot.com
MANGO COCONUT ICE CREAM BARS - CHLOE TING RECIPES
From chloeting.com
COCONUT MANGO ICE CREAM - GARLIC & ZEST
From garlicandzest.com
THERMOS | MANGO COCONUT ICE CREAM
From thermosphilippines.com
QUICK AND EASY MANGO AND COCONUT ICE-CREAM RECIPE | COLES
From coles.com.au
MANGO COCONUT ICE CREAM RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
MANGO COCONUT BREAKFAST ICE CREAM (3-INGREDIENT)
From biggerbolderbaking.com
RICH AND CREAMY MANGO ICE CREAM RECIPE - PINEAPPLE AND COCONUT
From pineappleandcoconut.com
You'll also love