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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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