Mango Coconut Ice Cream

The most important thing I can tell you about this mango dessert is when you make it, you’re going to want to double the batch!!  It’s light, creamy good and it goes FAST!!!   The coconut flavor is very mild, barely even noticeable, and as for the mango flavor it’s just blissl!!  I hope you like mangoes!!

MANGO ICE CREAM RECIPE

This vegan ice cream is made with just 6 ingredients.

• Fresh organic mangoes
• Unsweetened canned coconut milk
• Light corn syrup
• Fresh lemon juice
• Pure vanilla extract
• Coconut sugar

HOW TO MAKE MANGO ICE CREAM

If you’ve ever wondered how to make vegan ice cream, this recipe comes together in ______ start-to-finish

1. Prep mango:  Peel and cut mango, discarding seeds, and place in a blender. Blend until smooth.
2. Stir together mango purée, coconut milk, corn syrup, lemon juice, and vanilla in a bowl until well incorporated.
3. Stir in mango mixture until combined well.
4. Into a large bowl, pour the custard through a fine-mesh sieve to remove any strings from the mango (discarding solids).
5. Cover the mixture with plastic wrap and chill for about 4 hours.
6. Pour the custard into your ice cream maker and churn until the custard begins to take form.
7. Transfer ice cream to an airtight container and put in freezer to harden for 6 hours.

mango dessert

I made this Mango Coconut Ice Cream for dessert to go with a really awesome Thai dish that I made over the weekend (I’ll share that recipe with you this week – it’s super easy and so good!), and it made for a perfect ending to a nice meal!!

I was going to post the Thai dinner recipe first…but to be perfectly honest….the photos aren’t all that hot!!  They don’t do the dish justice.   I wanted to start the week off with some photos that turned out okay.  Sucky photos of a delicious Thai dish up next….

FROZEN DESSERT RECIPES 

Lemon Semifreddo

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Yield: 4 servings

Mango Coconut Ice Cream

Prep Time 20 minutes

Additional Time 10 hours

Total Time 10 hours 20 minutes

Ingredients

• 1- 1/2 cups mangoes, chopped (about 4 - 5 champagne mangoes)
• 2 14-ounce cans unsweetened coconut milk
• 2 tablespoons light corn syrup
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla
• 1/2 cup coconut sugar

Instructions

1. Peel and cut mango (discard seeds) and place in a blender. Blend until smooth.
2. Stir together mango purée, coconut milk, corn syrup, lemon juice, and vanilla in a bowl until well incorporated.
3. Stir in mango mixture until combined well.
4. Into a large bowl, pour the custard through a fine-mesh sieve to remove any strings from the mango (discarding solids).
5. Cover the mixture with plastic wrap and chill for about 4 hours.
6. Pour the custard into your ice cream maker and churn until the custard begins to take form.
7. Transfer ice cream to an airtight container and put in freezer to harden for 6 hours.