Coconut – Mango – Ice Cream

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 6 hrs 20 mins
Course Dessert
Cuisine European
Servings (Default: 6)

Ingredients

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

Instructions

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

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