Coconut Ice Cream with Mint and Mango
Ingredients
- Ingredients
- 150 grams Shredded coconut
- 250 milliliters milk
- 200 grams Whipped cream
- 2 Tbsps sugar
- 2 centiliters Coconut liqueur
- 1 Mango
- 1 Tbsp chopped mint
- toasted Coconut flakes (for garnish)
Preparation steps
Combine the shredded coconut, milk and sugar in a saucepan and bring to a boil. Stir until the sugar has dissolved, then remove from heat and let cool. Stir in the coconut liqueur. Beat the whipping cream until stiff and fold into the coconut mixture. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Alternatively, place the mixture in a shallow, metal dish and freeze for about 3 hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming.
Peel the mango, cut the flesh from the pit and dice. Mix the diced mango with the chopped mint.
Allow the ice cream to soften slightly in the refrigerator for about 30 minutes before serving.
Scoop the ice cream into small bowls, top with the diced mango and garnish with toasted coconut flakes.
