Coconut Mango Ice Cream
Ingredients:
– Ripe mangoes, peeled and diced
– Coconut milk (full-fat)
– Granulated sugar (adjust to taste)
– Lime juice (optional, for a hint of acidity)
– Shredded coconut (optional, for added texture)
Instructions:
- Place the diced mangoes in a blender or food processor and puree until smooth.
- In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the amount of sugar to your desired level of sweetness.
- If using, add a squeeze of lime juice to enhance the mango flavor and add a hint of acidity.
- For added texture, stir in shredded coconut into the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy consistency.
- Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
- When ready to serve, allow the coconut mango ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
- Scoop the ice cream into bowls or cones and garnish with additional shredded coconut or slices of fresh mango, if desired.
- Enjoy the tropical flavors of Coconut Mango Ice Cream and savor the taste of summer!
