Best 2 Mango Coconut Ice Cream Recipes
Cool down this summer with a delightful and tropical treat: Mango Coconut Ice Cream! This creamy and refreshing dessert combines the sweetness of ripe mangoes with the rich, nutty flavor of coconut. Our collection of recipes offers a variety of ways to make this delectable ice cream, catering to different dietary preferences and skill levels.
Whether you prefer a classic churned ice cream, a no-churn option, or a vegan alternative, we've got you covered. Our recipes include detailed instructions and helpful tips to ensure a smooth and creamy texture every time. Indulge in the tropical paradise of Mango Coconut Ice Cream and transport your taste buds to a beachside oasis.
TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM
Steps:
- Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.
MANGO COCONUT ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Coconut Mango Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
- Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
- Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
Tips:
- For a smoother texture, use ripe mangoes and strain the mixture before freezing.
- If you don't have coconut cream, you can use a mixture of coconut milk and heavy cream.
- For a stronger coconut flavor, toast the coconut before adding it to the ice cream maker.
- To make the ice cream more decadent, add a scoop of whipped cream or a drizzle of chocolate sauce before serving.
- Mango coconut ice cream can be stored in the freezer for up to 2 weeks.
Conclusion:
Mango coconut ice cream is a delicious and refreshing treat that is perfect for any occasion.
It is easy to make and can be customized to your liking. Whether you prefer a smooth or a chunky texture, a strong or a mild coconut flavor, this ice cream is sure to please.
So next time you are looking for a sweet and satisfying treat, give mango coconut ice cream a try. You won't be disappointed.
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