NO-CHURN MANGO-COCONUT-LIME ICE CREAM
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
COCONUT ICE CREAM WITH MANGO & PASSION FRUIT
Sweet mango and tangy lime make a great topping for ice cream in this easy, fruity dessert
Provided by Jennifer Joyce
Categories Dessert, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Scoop the ice cream into bowls. In a small bowl, mix the mango with the lime and pour it over the ice cream. Spoon the passion fruit over the top and sprinkle over the toasted coconut.
Nutrition Facts : Calories 369 calories, Fat 21 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
MANGO COCONUT ICE CREAM
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
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 (VEGAN)
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
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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