Coconut Mango Ice Cream (Print Version)

Chilled blend of mango and coconut milk for a creamy, refreshing summer delight with a hint of lime.

# Ingredients:

→ Base

01 - 2 large ripe mangoes, peeled and diced
02 - 400 ml coconut milk
03 - 80 g granulated sugar, or to taste

→ Optional Additions

04 - 10 ml lime juice
05 - 30 g shredded coconut

# Instructions:

01 - Blend diced mangoes in a blender or food processor until completely smooth.
02 - Transfer mango puree to a mixing bowl, add coconut milk and granulated sugar, then mix until sugar fully dissolves.
03 - Stir in lime juice if using for acidity, followed by shredded coconut for added texture.
04 - Pour the mixture into an ice cream maker and churn according to equipment instructions until a creamy consistency is achieved.
05 - Transfer churned mixture to a freezer-safe container and freeze for at least 4 hours, ensuring the ice cream is firm.
06 - Allow the ice cream to rest at room temperature for several minutes before serving to soften slightly.
07 - Scoop into bowls or cones and garnish with extra shredded coconut or fresh mango slices as desired.

# Notes:

01 - For optimal texture, use fully ripe mangoes and chill the coconut milk prior to blending.

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