Mango and Coconut Ice Cream

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Mango and Coconut Ice Cream
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Health Score:
5,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 5 min.
Ready in

Ingredients

for
4
Ingredients
70 grams Shredded coconut
80 milliliters Whipped cream
200 grams Mangoes
125 grams Coconut milk
1 teaspoon Lime juice
1 tablespoon Vanilla sugar
2 tablespoons sugar
How healthy are the main ingredients?
MangoCoconut milkWhipped creamsugar

Preparation steps

1.

 Toast coconut in a dry pan pan until aromatic. Remove from heat and let cool. Beat cream until stiff and chill. Cut mango pulp into pieces and puree with coconut milk, lime juice and vanilla sugar. Fold in cream. Place about half of mixture into 4 ramekins (each about 125 ml) (approximately 1/2 cup) and freeze for about 30 minutes. Keep the rest of ice cream in the fridge.

2.

Sprinkle coconut onto frozen ice cream and top with remaining ice cream. Freeze for 3 more hours. 

3.

Sprinkle sugar in a hot pan and caramelize until golden brown. Allow to cool slightly, then pour on ice cream and refrigerate until caramel firms. 

4.

If desired, serve garnished with buscuit.