Artisan mango and coconut express ice cream

Artisan mango and coconut express ice cream

Creamy and tropical frozen treat made in minutes, dairy-free and no complicated machines, pure fruit and coconut.

Type: Desserts

Cuisine: Tropical

Keywords: Mango and coconut ice cream|natural dessert|homemade fruit sorbet|dairy-free ice cream|express recipe|ripe mango

Recipe Yield: 6 servings

Calories: 250 kcal

Preparation Time: 15M

Cooking Time: 0M

Total Time: 15M

Recipe Ingredients:

• 3 ripe mangoes
• 400 ml full-fat coconut milk
• 100 g sugar
• 1 tbsp lime juice
• 50 g shredded coconut

Recipe Instructions:

Mash mango:

Peel and blend the mangoes until you have a fine, fiber-free puree.

Mix dairy:

Combine the puree with the coconut milk and sugar in a large bowl.

Add texture:

Incorporate shredded coconut and lime juice to balance the sweetness.

Whip and aerate:

Stir vigorously to introduce air into the mixture.

Freeze:

Transfer to a flat container and freeze for 4 hours, stirring every 40 minutes.

Editor's Rating:
4.7

Express Homemade Mango and Coconut Ice Cream Recipe

This homemade mango and coconut ice cream is a natural and refreshing dessert that combines the sweetness of ripe mango with the creamy smoothness of coconut. Ideal for those looking for something express and easy to prepare without sacrificing quality or tropical flavor. Perfect for hot days or for a natural sweet touch at any time.

Preparation time

The process for preparing this ice cream is quick and accessible, with times designed for those who have little time but don't want to miss out on enjoying a good artisanal dessert.

• Preparation: 15 minutes
• Cooking: Not required
• Total: 4 hours with freezing
• Servings: 6
• Difficulty: Easy

Ingredients

For the ice cream

• Ripe mangoes: 3 units, peeled and diced
• Coconut milk (high fat): 400 ml
• Granulated sugar: 100 grams (adjust to taste)
• Lime juice: 1 tablespoon (optional, for a tangy touch)
• Shredded coconut: 50 grams (optional for extra texture)

If you don't have high-fat coconut milk, you can use coconut cream or a combination of coconut milk with cream to ensure the creamy texture of the ice cream. If mangoes are difficult to find, try to buy firm but ripe ones, or you can freeze them beforehand to improve the texture when blending.

Utensils we will use

• Large bowl or mixing bowl
• Blender or food processor
• Knife and cutting board
• Spoon or spatula for mixing
• Freezer-safe container
• Serving glass or cup (optional)

Preparation

1. Mash the mango

1. Prepare the mango: Wash the mangoes and peel them carefully. Cut into medium cubes to facilitate blending.
2. Blend: Place the mango cubes in the blender and process until a smooth puree is obtained, without large lumps. This is key to giving the ice cream a creamy and homogeneous texture.

2. Mix ingredients

1. Combine with coconut milk and sugar: In a large bowl, mix the mango puree with the coconut milk and sugar. Adjust the amount of sugar according to your preferences, remember that mango already provides natural sweetness.
2. Add lemon and shredded coconut: If you decide to use lemon, add the juice to enhance the freshness of the mango and balance flavors. Incorporate the shredded coconut to add a touch of texture that makes the ice cream more interesting.

3. Beat to integrate and aerate

1. Beat the mixture: If you have an ice cream maker, follow the manufacturer's instructions to achieve a creamy texture. If not, you can beat manually several times during freezing to prevent the formation of ice crystals.
2. Ideal consistency: Look for a point where the ice cream is creamy but firm; avoid it being too hard to facilitate serving.

4. Freeze and serve

1. Pour into container: Transfer the ice cream to a freezer-safe container and let it solidify for at least 4 hours.
2. Before serving: Take the ice cream out a few minutes before so it softens slightly and is easy to handle.
3. Presentation: Serve the ice cream in bowls or cones. You can accompany it with more shredded coconut or fresh mango pieces for a tropical garnish.

To finish and serve

After removing from the freezer, it is always advisable to let homemade ice cream rest so that it is not too hard. The balance between the natural sweetness of mango and the smoothness of coconut milk creates a creamy and intense experience at the same time. Presenting it with fresh fruit or a little shredded coconut highlights its tropical flavor and adds color to the table. This recipe is best enjoyed fresh, accompanied by tropical fruits or with a light dessert that does not overshadow its delicacy. To preserve it, store in an airtight container and avoid sudden temperature changes to maintain the texture.

Nutritional Information

• Calories: 250 kcal
• Proteins: 2 g
• Fats: 10 g
• Carbohydrates: 35 g
• Fiber: 3 g

These values are approximate and correspond to an individual serving. Natural ingredients mean that these data may vary.

5 keys to perfect homemade mango and coconut ice cream

Achieving a creamy and delicious artisan ice cream is not complicated if you pay attention to certain details. Here are five essential keys:

1. Ripe and juicy mangoes: The choice of mango is fundamental; choose those that are well ripe to obtain the characteristic sweetness and aroma.
2. High-fat coconut milk: This ensures creaminess and a smooth texture; if you use low-fat, the ice cream will be harder and more crystallized.
3. Whisk well: If you don't have an ice cream maker, whisk the mixture several times during the freezing process to prevent crystallization.
4. Adjusted Sugar: Taste the mixture before freezing to calibrate the sugar level; remember that mango provides natural sweetness.
5. Use of lime: The acidic touch balances the sweetness and highlights the tropical flavor, but it must be used in just the right amount so as not to overpower the mango.

When is it ideal to enjoy express homemade mango and coconut ice cream?

This ice cream is ideal for hot summer days or as a light dessert after a family meal. Its creamy texture and refreshing flavor make it a perfect companion for an afternoon at home or an outdoor gathering. Furthermore, being made with natural ingredients and without dairy, it is excellent for those following vegan diets or looking for healthy options without sacrificing flavor. It also works as a delicious treat for informal celebrations or to cool down anytime you crave a natural and quick dessert. Its lightness and freshness combine very well with tropical fruits or fresh salads.

Comparative table of homemade mango and coconut ice cream and related recipes

3 tricks to improve your homemade mango and coconut ice cream

• Freeze the mango beforehand: Placing mango cubes in the freezer before blending improves the final texture and prevents the mixture from becoming watery.
• Use inverted sugar or honey: These sweeteners prevent the formation of large ice crystals, improving creaminess without adding much extra sweetness.
• Shake or beat the mixture during freezing: If you don't have an ice cream maker, stir the mixture every 30-40 minutes to maintain air and softness.

When is it ideal to enjoy it?

The artisanal mango and coconut ice cream is a great option to accompany family gatherings, especially in summer when the heat calls for something fresh and natural. You can also use it as a sweet appetizer at informal meetings, or to complete a light meal with a dessert that isn't heavy. Due to its natural and dairy-free profile, it's perfect for those who prefer vegan options or to include tropical fruits in their daily diet. Consider this ice cream to cool down after a sunny day or as a special touch at relaxed celebrations where fresh and simple flavors prevail.

Share your experience

Have you prepared this express artisanal mango and coconut ice cream? Tell us how it went, what variations you tried, or if you made adjustments to the recipe. Home cooking is a space for experimentation and learning. Your experience can serve to inspire others looking to create natural and easy desserts. Additionally, sharing your personal tricks or how to pair it can enrich this recipe for everyone.

Culinary glossary

• Puree: Smooth mixture obtained by crushing ingredients, in this case mango.
• Coconut milk: White liquid extracted from grated coconut pulp, provides creaminess.
• Shredded coconut: Finely cut dried coconut pulp, used to give texture.
• Beat: Incorporate air into a mixture by rapid movements with a mixer or manually.
• Freezing: Process of cooling a food so that it acquires a solid or firm texture, in this case, ice cream.