Tropical Coconut Mango Ice Cream Delight (Print version)
Creamy no-churn ice cream swirled with fresh mango and coconut cream, ready after a quick freeze.
# Ingredients:
For the base
01 -
2 cups (480 ml) heavy whipping cream, cold
02 -
1 can (14 oz / 397 g) sweetened condensed milk
03 -
1/2 cup (120 ml) full-fat coconut cream
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon fine sea salt
For the mango swirl
06 -
2 large ripe mangoes, about 2 cups (300 g) diced flesh
07 -
1 tablespoon fresh lime juice
For topping
08 -
1/4 cup (20 g) sweetened shredded coconut, lightly toasted
09 -
Extra diced fresh mango
# Instructions:
01 -
Peel and dice the mangoes. Blend the flesh with the lime juice until completely smooth. Scrape into a bowl and set aside.
02 -
Pour the cold heavy cream into a large bowl. Beat with a hand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
03 -
Gently fold the sweetened condensed milk, coconut cream, vanilla, and salt into the whipped cream. Use a spatula and a light hand so you do not deflate the mixture.
04 -
Spread half the cream mixture into a 9-by-5-inch loaf pan. Dollop half the mango puree over the top. Repeat with the remaining cream and puree. Drag a butter knife through the layers in loose figure-eights to create a swirl.
05 -
Cover the surface directly with plastic wrap or parchment, then add a tight lid. Freeze for at least 6 hours, preferably overnight, until firm.
06 -
Let the pan sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls and garnish with toasted coconut and extra mango chunks.
# Good to know:
01 -
Let the ice cream soften at room temperature for 5 to 10 minutes before scooping.
02 -
For the best texture, consume within 2 weeks.