Mango Coconut Ice Cream

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 2 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine European
Servings (Default: 6)

Ingredients

  • 700 g mano (s), diced
  • 80 g suar
  • 2 tablespoon honey
  • 2 tablespoon lemon juice
  • 400 ml coconut milk
  • 2 tablespoon Batida de Coco
Mango Coconut Ice Cream
Mango Coconut Ice Cream

Instructions

  1. Peel the mango, cut the core and cut into cubes. I needed two relatively large mangoes for 700g of pulp. Mix with the sugar, honey and lemon juice and let it steep for 1 hour. Then finely puree together with the coconut milk and coconut liqueur.
  2. Freeze in the ice cream maker according to the manufacturer`s instructions. Depending on the ice cream machine, let it freeze for another 2 hours in the freezer so that beautiful balls can be cut out.

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