Coconut Mango Ice Cream – Garlic & Zest

Here are the top best Mango coconut ice cream public topics compiled and compiled by our team

Video Mango coconut ice cream

Have more mangoes than you know what to do with? How about a mango ice cream recipe using your ice cream maker? This coconut mango ice cream is creamy, fruity perfection. A tropical ice cream that transports you to a sun-soaked beach.

I’m going to warn you right now, I’m going through a homemade ice cream phase. I made this sweet peach nilla ice cream last week and as we speak, I have another ice cream custard chilling in the fridge… But if you like tropical flavors, this coconut mango ice cream is for you.

The sheer volume of mangoes that hits us at this time each year is the real impetus for this mango ice cream. Trees bulging with mangoes — some so large, that a single fruit can feed two people with leftovers (no joke). The mangoes are ripe and lush, giving this tropical ice cream its distinctive flavor. I also added chewy bits of sweetened coconut and nuggets of perfectly ripe mango to the blend, to take this fruity ice cream recipe to the next level.

Mango ice cream starts with fresh mangoes — and if you live in Florida, then you’ve got at least a dozen friends, neighbors or co-workers who are happy to share their yield. Puree the mango with lime juice in a blender to get an intense and authentic tropical flavor. Adding a little corn syrup to the mango puree prevents it from getting icy and adds to the for the best homemade ice cream… ever…

Beat together the egg yolks and sugar until light yellow and creamy, then add the cornstarch and beat again.

Bring the coconut milk, cream and milk to a simmer in a heavy pot and then in a slow steady stream, whisk the hot milk into the eggs. Make sure the milk isn’t too hot, otherwise the eggs will scramble.

To ensure a silky consistency, place a strainer over a clean bowl and pour the custard mixture through to remove any egg solids. Swirl in some coconut extract for deeper tropical notes.

Add the mango puree to the custard and stir to combine and refrigerate it for several hours until very cold. Then — it’s into your ice cream maker. Incidentally, I use $45 Cuisinart model ice cream maker. the cylinder has a permanent home in my freezer so I’m ready whenever the mood strikes.

Pour the custard into the ice cream machine and let it work its magic.

About halfway through the freezing process, stir in the mango chunks and coconut.

That’s it. Transfer the ice cream to a freezer container and give it a few hours to firm up. If you don’t have a bonafide ice cream container, use a loaf pan like this. I’ve actually been making so much ice cream that I decided to invest in a cool ice cream container that keeps the ice cream fresh and prevents it from taking on weird freezer odors. It’s a bargain at $15.

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… ’cause, why not?

Incidentally, this batch of coconut mango ice cream was gone within a day, but that’s ok. I’ve got more mangoes.

More ice cream recipes you’ll love:

  • Key Lime Ice Cream with Blueberry Swirl
  • Banana Chip Ice Cream
  • Peach Ice Cream with Nilla Wafers
  • Cool Mint Chip Ice Cream
  • Cherry Nougat Crunch Ice Cream
  • Stout Caramel Pretzel Ice Cream
  • Peppermint Stick Ice Cream
  • Strawberry Daiquiri Ice Cream

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