Coconut mango ice cream

Coconut mango ice cream<br>
<br>
Prep: 20 minutes<br>
Cook: 3 minutes<br>
Chill: Several hours<br>
Servings: 1 1/2 quarts, 12<br>
<br>
<i>Note:</i> 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.<br>
<br>
<b>Ingredients:</b><br>
1 can (13.5 ounces) unsweetened coconut milk<br>
1 cup whipping cream<br>
1/2 cup granulated sugar<br>
Generous pinch salt<br>
2 large ripe mangos or 1 1/2-2 cups fresh or frozen mango pulp<br>
Garnishes: Chopped roasted peanuts, toasted coconut shreds, diced fresh mango<br>
<br>
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.<br>
<br>
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.<br>
<br>
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.<br>
<br>
4. Serve in small scoops, garnished with roasted peanuts, coconut shreds or diced mango.<br>
<br>
<b>Nutrition information:</b><br>
<i>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.</i>

( Bill Hogan/Chicago Tribune )

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.

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