Coconut – Mango – Ice Cream

5 from 7 votes
Prep Time 20 mins
Rest Time 6 hrs
Total Time 6 hrs 20 mins
Course Dessert
Cuisine European
Servings6 people


  • 1 mango (s)
  • 160 ml coconut milk
  • 3 tablespoon powdered sugar
  • 2 tablespoon desiccated coconut
  • 100 g double cream


  • Peel the mango, remove the pulp from the core and weigh 125 g pulp.
  • Puree the coconut milk, mango pulp and 1 tablespoon powdered sugar together.
  • Beat the Creme Double and the rest of the powdered sugar until stiff, fold the coconut flakes into the cream.
  • Pour the cream onto the coconut and mango mixture and fold in.
  • Fill into molds, close them and leave to freeze for about 6 hours.
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