Thai Coconut and Mango Ice Cream

Mangoes are considered the ‘King of Fruits’ in Thailand, and they are widely used in Thai cuisine, including desserts like this refreshing ice cream.

This is vegan and gluten free recipe. Dish can be prepared in 255 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Thai Coconut and Mango Ice Cream

Cooking Method: Freezing, Mixing Cuisine: Thai Courses: Dessert, Frozen Treat Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Rest Time 240 min Total Time 4 hrs 15 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 2 mango Ripe mangoes
• 1.5 cup Coconut milk
• 0.5 cup Granulated sugar
• 2 tablespoon Lime juice
• 1 teaspoon Vanilla extract
• 2 tablespoon Shredded coconut
• 1 pinch Salt

Instructions

1. Peel and dice the mangoes.
2. In a blender, combine the diced mangoes, coconut milk, granulated sugar, lime juice, vanilla extract, shredded coconut, and salt.
3. Blend until smooth and creamy.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
6. Serve the Thai Coconut and Mango Ice Cream in bowls or cones, and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 27g9%

Sugars 22g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.