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.