Mango, Coconut, and Lime Ice Cream (No Ice Cream Maker)
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Mango, coconut, and lime—this tropical trio will make your ice cream an unforgettable treat that will transport you to exotic islands with every spoonful. Combine condensed milk with mango pulp, lime, and a separately whipped mixture of milk and coconut cream. Freeze everything in a metal mold, and delicious, creamy ice cream is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup frozen mango pulp, thawed
- 1/3 cup condensed milk with sugar
- Grated zest and juice of 1 lime
- 1/4 cup powdered sugar
- 1/4 tsp coconut extract
- 1 can (150g) unsweetened coconut cream, chilled
- 1 cup cold heavy cream
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Cooking the dish according to the recipe:
- In a large bowl, whisk together the mango pulp, condensed milk, lime zest and juice, powdered sugar, and coconut extract until smooth.
- Place the coconut cream solids from the can into a separate large bowl. (Drain off any liquid; if there's liquid on top of the cream in the can, drain it first and then add the cream.) Break the coconut cream solids into small pieces, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small, solid pieces of coconut cream remaining in the mixture.)
- Using a rubber spatula, fold about half of the whipped cream into the mango mixture, then fold in the remaining whipped cream until there are no white streaks left in the mixture.
- Transfer the mixture to a 22 x 12 cm loaf pan or another 2-quart baking dish. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight. Let the ice cream sit at room temperature for 20 minutes before serving.
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