Coconut mango ice cream Prep: 20 minutes Cook: 3 minutes Chill: Several hours Servings: 1 1/2 quarts, 12 Note: Substitute 2 large bananas for the mangos for a banana-coconut variation. Light coconut milk can be used; the mixture will be a little less creamy. Ingredients: 1 can (13.5 ounces) unsweetened coconut milk 1 cup whipping cream 1/2 cup granulated sugar Generous pinch salt 2 large ripe mangos or 1 1/2-2 cups fresh or frozen mango pulp Garnishes: Chopped roasted peanuts, toasted coconut shreds, diced fresh mango 1. Heat coconut milk, cream and sugar in a small saucepan just long enough to dissolve the sugar. Remove from heat; add the salt. Refrigerate until cold. 2. Puree mango pulp in a blender. Add the milk mixture; blend smooth. Chill base until very cold before making ice cream; it can be refrigerated up to 1 day. 3. Freeze the cold base in an ice-cream-maker according to manufacturer's directions. Remove from the maker; transfer to a covered, freezer container. Freeze 20 minutes or up to a couple of days. 4. Serve in small scoops, garnished with roasted peanuts, coconut shreds or diced mango. Nutrition information: Per serving: 171 calories, 72% of calories from fat, 14 g fat, 11 g saturated fat, 27 mg cholesterol, 11 g carbohydrates, 1 g protein, 12 mg sodium, 1 g fiber.
Bill Hogan/Chicago Tribune
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