Name: Coconut and mango ice cream recipe
Prep time: 20 min
Yield: Serves: 8
Ingredients: 425g can mango slices, drained; 10ml (2tsp) lime or lemon juice; 450ml (3/4pt) whipping cream; 200ml carton UHT coconut cream; Slices of fresh mango and toasted coconut flakes to serve

By GoodtoKnow

published 15 October 2007

in Recipes

Tastes a bit like an Indian dessert - delicious

Ingredients

425g can mango slices, drained
10ml (2tsp) lime or lemon juice
450ml (3/4pt) whipping cream
200ml carton UHT coconut cream
Slices of fresh mango and toasted coconut flakes to serve

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Method

Purée the mango slices in a food processor or blender, then stir in the lime or lemon juice.
In a separate bowl, whisk the cream until softly peaking, then whisk in the coconut cream. Fold in the mango purée and pour the mixture into a shallow freezer-proof container.
Place the container in the freezer for 2-3 hrs until the mixture is partially frozen. Mash with a fork until smooth, then return to the freezer and leave for 4-5 hrs or overnight until completely frozen.
To serve, remove the container from the freezer and allow to stand at room temperature for about 30 mins to soften a little. Serve in scoops with slices of fresh mango and toasted coconut flakes.

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