Mango Coconut Ice Cream Recipes

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NO-CHURN MANGO-COCONUT-LIME ICE CREAM



No-Churn Mango-Coconut-Lime Ice Cream image

Provided by Food Network Kitchen

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 7

3/4 cup thawed frozen mango pulp
1/3 cup sweetened condensed milk
Grated zest and juice of 1 lime
1/4 cup confectioners' sugar
1/4 teaspoon coconut extract
1 5-ounce can unsweetened coconut cream, chilled
1 cup cold heavy cream

Steps:

  • Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
  • Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
  • Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
  • Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.

MANGO COCONUT ICE CREAM



Mango Coconut Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Kid-Friendly     Frozen Dessert     Coconut     Mango     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 1/2 quarts

Number Of Ingredients 11

1 1/4 cups canned mango purée
3/4 cup well-stirred canned unsweetened coconut milk
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1/2 cup sugar
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
  • Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
  • Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

MANGO COCONUT ICE CREAM



Mango Coconut Ice Cream image

A delightful treat that you can make up to three days ahead of time and keep covered in the freezer.

Provided by Sackville

Categories     Frozen Desserts

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 6

5 egg yolks
125 ml caster sugar
400 ml coconut cream
1 (425 g) can sliced drained mangoes (or the fresh equivalent)
85 ml lemon juice
300 ml thickened cream

Steps:

  • Beat the egg yolks and sugar together in a mixer until fluffy.
  • Bring the coconut cream to a boil in a saucepan, or in a microwave on high for two minutes.
  • Beat the hot coconut cream into the egg mixture while the mixer is running.
  • Separately, blend the mangoes and lemon juice until smooth.
  • Also beat the cream in a small bowl until it forms soft peaks.
  • Fold the mango mixture and cream into the egg yolk mixture.
  • Pour the whole thing into a cake dish or loaf pan.
  • Cover with foil and freeze until firm, stirring with a fork every half hour to make sure it ends up smooth.
  • Serve sprinkled with toasted coconut.

Nutrition Facts : Calories 462.7, Fat 33.9, SaturatedFat 24.1, Cholesterol 213.9, Sodium 66.2, Carbohydrate 39, Fiber 3.1, Sugar 32.7, Protein 5.8

MANGO COCONUT ICE CREAM (VEGAN)



Mango Coconut Ice Cream (Vegan) image

This is a wonderful coconut-based ice cream! I usually use half light coconut milk and half full-fat coconut milk, but you could use all of either one or the other, depending on how health-conscious you are.

Provided by Enjolinfam

Categories     Frozen Desserts

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups coconut milk
1 cup sugar
2 mangoes
2 tablespoons lime juice
2 tablespoons cornstarch or 2 tablespoons arrowroot

Steps:

  • Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
  • Cut and puree the mangoes.
  • Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
  • Set the ice cream mixture aside to cool. Freeze overnight.

Nutrition Facts : Calories 552, Fat 18.4, SaturatedFat 17.2, Sodium 41.3, Carbohydrate 98.8, Fiber 1.6, Sugar 93.7, Protein 2

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