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SideChef
Recipes
American
Coconut Mango Ice Cream
Recipe

12 INGREDIENTS • 15 STEPS • 8HRS

Coconut Mango Ice Cream

4.5
2 ratings
A scoop of this luscious frozen treat is a welcome reprieve on a hot day. And while it’s great on its own, I like to tuck in a few wedges of mango and sprinkle with extra toasted coconut.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
A scoop of this luscious frozen treat is a welcome reprieve on a hot day. And while it’s great on its own, I like to tuck in a few wedges of mango and sprinkle with extra toasted coconut.
8HRS
Total Time
$1.73
Cost Per Serving
Ingredients
Servings
6
US / Metric
Mango
4
Mangoes, ripe
divided
Lime
1
Lime, juiced
2 Tbsp juice per 6 servings
Light Corn Syrup
1/4 cup
Light Corn Syrup
Salt
1/4 tsp
Salt
Granulated Sugar
3/4 cup
Granulated Sugar
Egg
2
Eggs
yolks only
Corn Starch
1 Tbsp
Corn Starch
Milk
1/2 cup
Milk
Coconut Milk
1/2 cup
Coconut Milk
Heavy Cream
1 cup
Heavy Cream
Coconut Extract
1/2 tsp
Coconut Extract
Sweetened Coconut Flakes
1/2 cup
Sweetened Coconut Flakes
Nutrition Per Serving
VIEW ALL
Calories
462
Fat
21.5 g
Protein
4.4 g
Carbs
64.7 g
Add to plan
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Coconut Mango Ice Cream
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Peel, seed, and chop the Mangoes (4). Measure out about 2 cups of mango.
step 1 Peel, seed, and chop the Mangoes (4). Measure out about 2 cups of mango.
step 2
Transfer the mango to a heavy-duty blender or food processor and add the juice from Lime (1), Light Corn Syrup (1/4 cup), and Salt (1/4 tsp).
step 2 Transfer the mango to a heavy-duty blender or food processor and add the juice from Lime (1), Light Corn Syrup (1/4 cup), and Salt (1/4 tsp).
step 3
Blend or process until smooth. If the mango is particularly pulpy, pour the puree through a strainer to remove any fibrous pieces. You should have about 1 3/4 to 2 cups of mango puree.
step 3 Blend or process until smooth. If the mango is particularly pulpy, pour the puree through a strainer to remove any fibrous pieces. You should have about 1 3/4 to 2 cups of mango puree.
step 4
Add Eggs (2) to a medium mixing bowl. Beat Granulated Sugar (3/4 cup) into the egg yolks until thick and pale yellow. Beat in the Corn Starch (1 Tbsp) and set aside.
step 4 Add Eggs (2) to a medium mixing bowl. Beat Granulated Sugar (3/4 cup) into the egg yolks until thick and pale yellow. Beat in the Corn Starch (1 Tbsp) and set aside.
step 5
Bring the Milk (1/2 cup), Coconut Milk (1/2 cup), and Heavy Cream (1 cup) to a simmer in a medium saucepan.
step 5 Bring the Milk (1/2 cup), Coconut Milk (1/2 cup), and Heavy Cream (1 cup) to a simmer in a medium saucepan.
step 6
Remove from heat and whisk the hot milk into the egg mixture in a slow, steady stream until well combined.
step 7
Pour the milk mixture back into the saucepan. Heat over low heat stirring constantly with a wooden spoon or whisk until mixture thickens. Don't let it boil or the eggs will scramble.
step 7 Pour the milk mixture back into the saucepan. Heat over low heat stirring constantly with a wooden spoon or whisk until mixture thickens. Don't let it boil or the eggs will scramble.
step 8
Remove the custard from the heat. Set a strainer over a large bowl and pour the custard through the strainer to remove any egg solids. Let the custard cool slightly.
step 8 Remove the custard from the heat. Set a strainer over a large bowl and pour the custard through the strainer to remove any egg solids. Let the custard cool slightly.
step 9
Stir in the Coconut Extract (1/2 tsp). Add the mango puree and stir to combine. Cover the custard with plastic wrap and refrigerate until very cold or overnight.
step 9 Stir in the Coconut Extract (1/2 tsp). Add the mango puree and stir to combine. Cover the custard with plastic wrap and refrigerate until very cold or overnight.
step 10
Stir the chilled custard before proceeding.
step 10 Stir the chilled custard before proceeding.
step 11
Preheat the oven to 300 degrees F (150 degrees C).
step 12
Place the Sweetened Coconut Flakes (1/2 cup) onto a baking sheet in a single layer. Bake for 6 to 10 minutes until coconut is lightly browned. Remove from oven and set aside.
step 12 Place the Sweetened Coconut Flakes (1/2 cup) onto a baking sheet in a single layer. Bake for 6 to 10 minutes until coconut is lightly browned. Remove from oven and set aside.
step 13
Peel and seed the remaining mango and dice into 1/4" cubes - you should have about 1 cup of fruit.
step 13 Peel and seed the remaining mango and dice into 1/4" cubes - you should have about 1 cup of fruit.
step 14
Freeze the ice cream according to your ice cream maker's manufacturer's instructions. When the ice cream is semi-frozen, add the toasted coconut and mango chunks to the ice cream and allow the machine to mix in the ingredients.
step 14 Freeze the ice cream according to your ice cream maker's manufacturer's instructions. When the ice cream is semi-frozen, add the toasted coconut and mango chunks to the ice cream and allow the machine to mix in the ingredients.
step 15
When finished, the ice cream will be soft and ready to eat. For firmer ice cream, transfer to a freezer-safe​ container and freeze at least 2 hours or overnight.
step 15 When finished, the ice cream will be soft and ready to eat. For firmer ice cream, transfer to a freezer-safe​ container and freeze at least 2 hours or overnight.
Tags
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American
4th of July
Gluten-Free
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Summer
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