Gluten-Free Mango and Coconut Milk Ice-Cream Recipe
A gluten free Continental recipe with mango (ripe), condensed milk, coconut milk. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To prepare the Mango and Coconut Milk Ice Cream, first keep all the ingredients in the fridge to chill for few hours
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml) - 2
Next add the chopped mangoes into a food processor and blend to the smooth puree
mango (ripe)(500 grams) - 3
Transfer the mango puree into a mixing bowl
mango (ripe)(500 grams) - 4
Next combine the pureed mango, condensed milk and coconut milk
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml) - 5
Whisk using a hand blender at medium speed for few minutes or till light and creamy in texture
- 6
Now pour the ice-cream mixture into a freezer safe bowl, cover the bowl with the lid or cling foil and freeze until set
- 7
Once the ice cream is almost frozen approximately after 4 - 5 hours, bring it out of the freezer and blend in a food processor to break down the ice crystals
- 8
Pour again into the container and keep it back in the freezer
- 9
Doing the freeze and re-beating process, helps the ice cream to have a creamy texture
- 10
The more we beat, the more creamy it gets
- 11
Once you have freeze and beat process 3 times over, then your Mango and Coconut Milk Ice Cream will be ready to be served
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml) - 12
Before serving garnish Mango and Coconut Milk Ice Cream with mint leaves and serve chilled as a dessert for parties
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml)mint leaves (pudina) - few sprigs to garnish - 13
You can also optionally add freshly chopped mangoes and nut to add to the flavour, texture and crunch
mango (ripe)(500 grams)
Rate this recipe
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Gluten-Free Mango and Coconut Milk Ice-Cream Recipe
A gluten free Continental recipe with mango (ripe), condensed milk, coconut milk. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
13 steps- 1
To prepare the Mango and Coconut Milk Ice Cream, first keep all the ingredients in the fridge to chill for few hours
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml) - 2
Next add the chopped mangoes into a food processor and blend to the smooth puree
mango (ripe)(500 grams) - 3
Transfer the mango puree into a mixing bowl
mango (ripe)(500 grams) - 4
Next combine the pureed mango, condensed milk and coconut milk
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml) - 5
Whisk using a hand blender at medium speed for few minutes or till light and creamy in texture
- 6
Now pour the ice-cream mixture into a freezer safe bowl, cover the bowl with the lid or cling foil and freeze until set
- 7
Once the ice cream is almost frozen approximately after 4 - 5 hours, bring it out of the freezer and blend in a food processor to break down the ice crystals
- 8
Pour again into the container and keep it back in the freezer
- 9
Doing the freeze and re-beating process, helps the ice cream to have a creamy texture
- 10
The more we beat, the more creamy it gets
- 11
Once you have freeze and beat process 3 times over, then your Mango and Coconut Milk Ice Cream will be ready to be served
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml) - 12
Before serving garnish Mango and Coconut Milk Ice Cream with mint leaves and serve chilled as a dessert for parties
mango (ripe)(500 grams)condensed milk(200 grams)coconut milk(200 ml)mint leaves (pudina) - few sprigs to garnish - 13
You can also optionally add freshly chopped mangoes and nut to add to the flavour, texture and crunch
mango (ripe)(500 grams)
Rate this recipe
