Coconut and mango ice cream recipe

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Coconut and mango ice cream

  • healthy
Serves8
Preparation Time20 mins plus freezing
Nutrition Per PortionRDA
Calories298 Kcal15%

Tastes a bit like an Indian dessert - delicious

Ingredients

  • 425g can mango slices, drained
  • 10ml (2tsp) lime or lemon juice
  • 450ml (3/4pt) whipping cream
  • 200ml carton UHT coconut cream
  • Slices of fresh mango and toasted coconut flakes to serve

WEIGHT CONVERTER

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Method

  1. Purée the mango slices in a food processor or blender, then stir in the lime or lemon juice.
  2. In a separate bowl, whisk the cream until softly peaking, then whisk in the coconut cream. Fold in the mango purée and pour the mixture into a shallow freezer-proof container.
  3. Place the container in the freezer for 2-3 hrs until the mixture is partially frozen. Mash with a fork until smooth, then return to the freezer and leave for 4-5 hrs or overnight until completely frozen.
  4. To serve, remove the container from the freezer and allow to stand at room temperature for about 30 mins to soften a little. Serve in scoops with slices of fresh mango and toasted coconut flakes.
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