Mango Coconut Icecream recipe


  • 500 ml cold milk (3% or higher fat content)
  • 200 ml tetrapack of coconut milk
  • 1 cup skimmed milk powder
  • 3/4 cup sugar or equivalent Splenda for those who avoid sugar
  • 1 tsp mango essence or vanilla extract or cardamom powder
  • 1 ripe mango, peeled and chopped into small pieces

Cooking Instructions

Turn your freezer control to ''quick chill'' or lowest temperature one hour before you start with the ingredients.

Take all of the ingredients except chopped mango in a large deep bowl and churn with a handblender for 10 minutes till frothy. It''s good to take some breaks of a few seconds each so as not to overheat the blender''s motor.

Put in the mango pieces and blend for another 2 minutes.

You may either turn this mixture into your ice cream maker and follow instructions or pour it into an airtight plastic jar / aluminium tin and freeze for 4-5 hours.
Remove the contents back into the bowl and churn with hand blender for 5 minutes or so, until all the frozen chunks are broken and frothy.

Repeat as in 4.

Ice cream should be set and ready. Scoop out into chilled bowls and garnish with mint leaves or cardamom powder or mango slices.

14 Mar 2011     1002 views     NON-Vegetarian       Desserts > Ice Creams

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