Mango Coconut Ice Cream

This is an excellent choice of dessert for the long sweltering summer months in India. I wanted to first make a mango ice-cream at home. Later I decided to add the coconut as a medley choice to make it interesting. The first thing that will amaze you once the dessert is ready, is its visual appeal. Imagine the coconut mango medley ice-cream served in a coconut kernel. It looks mouth-watering, cooling and soothing. Now let me share a few tips on the recipe. Ideally the mangoes must be just right not too ripe or raw. The addition of the white coconut flesh to the coconut milk, helps in enhancing both the flavour and texture of the mouthfeel. The good news is that this is a no churn, no fuss recipe and can be prepared in a short time. However, its recommended that you freeze this overnight in the refrigerator. Before serving be sure to remove it from the refrigerator for a few minutes for the ice-cream to defrost and have the ideal bite while eating. You can top up the ice-cream with nuts such as roasted almonds and pistachios based  on your preference. This is a popular creamy delicious dessert for the family and to round off a meal with guests particularly in the summer months. So do give this a shot.

Mango Coconut Medley Ice Cream

• Author: Reetika Mitra
• Prep Time: 15 Mins
• Total Time: 15 Mins

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Description

A Feast For All Senses

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Scale 1x2x3x

Ingredients

Ingredients For the Mango Layer :

• 2 large or 3 medium sized sweet, ripe Mangoes, peeled and sliced
• 1 sweet, ripe Mango sliced (optional, for added texture and flavour)
• 1/3 cup thick whipping Cream
• ¼ – 1/3 cup Granulated Sugar (adjust according to taste., add more if required)
• 1 Tbsp Lime juice

Ingredients For The Coconut Layer :

• 2 cups Coconut milk (full fat, full cream)
• 2 Green  Coconut Flesh or Malai, cut into small
• 1/3 cup thick whipping Cream
• 1/3 cup Condensed Milk
• Shredded or roughly chopped coconut (Optional, ONLY for  the added texture and flavour, as per your preference)

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Instructions

1. In a blender, blend together the mango and the sugar. Blend and mix well till smooth.  Using a hand blender, whip 1/3 cup thick whipping cream over an ice bath. Pour in the mango puree and fold in together with a spatula. Add the lemon juice and the diced mango kept separately for extra texture and flavour.  Gently fold them into the mixture.
2. In another bowl, whisk together the full fat coconut milk, sliced soft coconut malai or flesh (from green coconut),  1/3 cup thick cream and condensed milk.
3. For added texture, stir in shredded coconut into the mixture (optional).
4. Pour half the mango mixture into a cake loaf tin or a freezer safe container. Next, pour the whole of the coconut mixture. Lastly, add the remaining half of the mango mixture on the top.
5. Cover and transfer the loaf tin or container to the freezer and freeze for at least 6-8 hours, or until firm. Freezing overnight is preferable, if you have time at hand.
6. When ready to serve, allow the mango coconut ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
7. Scoop the ice cream into bowls or cones and garnish with additional sliced mangoes, roasted almonds and pistachios or as desired.

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Notes

Be sure to remove it from the refrigerator for a few minutes before serving, for the ice-cream to defrost and have the ideal bite while eating.

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Nutrition

• Serving Size: 6