Description
Creamy tropical ice cream made without an ice cream machine. Combines ripe mango and coconut milk for a refreshing dessert.
Ingredients
- 2 cups mango puree (about 3 medium mangoes)
- 1 (13.5 oz) can full-fat coconut milk
- 1 (14 oz) can sweetened condensed milk (use vegan alternative for dairy-free)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Blend fresh mango chunks until smooth to make 2 cups of puree.
- In a large bowl, whisk coconut milk, condensed milk, vanilla, and salt until fully combined.
- Fold mango puree into the mixture until smooth.
- Pour into a loaf pan or airtight container. Freeze for at least 6 hours.
- Let sit at room temperature for 5-7 minutes before scooping.
Notes
- Use frozen mango chunks if fresh mango isn’t available.
- Scrape the sides of the container with a fork every 2 hours during freezing for smoother texture (optional).
- Store in freezer for up to 2 weeks.
Nutrition
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