Coconut Mango Ice Cream combines the rich, creamy

Coconut Mango Ice Cream ❤

This Coconut Mango Ice Cream combines the rich, creamy texture of coconut with the tropical sweetness of ripe mango, making it a perfect treat for warm weather or anytime you’re craving something indulgent yet refreshing. This easy homemade ice cream is dairy-free, thanks to the use of coconut cream and coconut milk, making it a great option for those following vegan or dairy-free diets. The combination of coconut and mango creates a wonderfully smooth, flavorful dessert that is both satisfying and refreshing.

Ingredients:

• 2 cups coconut cream (full-fat coconut cream for the best richness)
• 1 cup coconut milk (use full-fat coconut milk for a creamier texture)
• ¾ cup granulated sugar (or coconut sugar for a more natural option)
• 1 teaspoon vanilla extract (for an extra layer of flavor)
• 1 cup mango puree (fresh or frozen mango blended until smooth)

Directions:

1. Prepare the Base Mixture: Start by whisking together the coconut cream, coconut milk, sugar, and vanilla extract in a large mixing bowl. Make sure the sugar is fully dissolved and the mixture is smooth and well-combined. This will be the base of your ice cream, and it’s important to get a smooth consistency here to ensure your ice cream has a silky texture.
2. Chill the Mixture: For best results, chill the coconut mixture in the refrigerator for about 1-2 hours before churning. This helps the base to reach a colder temperature, which speeds up the churning process and leads to a creamier result. If you’re short on time, you can skip this step, but chilling improves the overall texture of the ice cream.
3. Churn the Ice Cream: Once your mixture is chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for your specific model. Generally, you’ll want to churn the ice cream for about 25 minutes. The mixture should start to thicken and take on the texture of soft serve ice cream.
4. Add the Mango Puree: When there are about 5 minutes left in the churning process, add the mango puree to the ice cream maker. This will allow the mango flavor to blend seamlessly into the creamy coconut base without over-processing it. If you’re using fresh mango, ensure that the mango is ripe and sweet for the best flavor. If using frozen mango, make sure it’s thawed slightly before pureeing.
5. Freeze the Ice Cream: Once the ice cream has churned to your desired consistency, transfer it to a lidded container and freeze for at least 4-6 hours, or until firm. If you prefer a softer texture, you can serve it directly after churning, but freezing it will allow the flavors to set and give you that classic ice cream texture.
6. Serve: After the ice cream has frozen, scoop it into bowls or cones and serve! The coconut mango ice cream should be smooth, creamy, and full of tropical flavor with just the right balance of coconut and mango. For an added touch, you can garnish with shredded coconut, a few fresh mango chunks, or even a drizzle of honey.

Tips and Variations:

• Sweetness Level: Taste your coconut mixture before chilling and adjust the sweetness according to your preference. If you prefer a sweeter ice cream, you can add a bit more sugar or use maple syrup or agave as an alternative sweetener.
• Add-Ins: You can add other tropical fruits like pineapple or passion fruit for a multi-fruit flavor or mix in some toasted coconut flakes for added texture.
• No Ice Cream Maker? If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first 3 hours to break up any ice crystals, then let it freeze completely.

This Coconut Mango Ice Cream is the perfect dessert for a warm day or whenever you’re craving something sweet and tropical. With just a few ingredients and minimal effort, you can create a refreshing, indulgent treat that will impress everyone!