It seems like the right thing to do for the warm spring days ahead of us. I love any food that has coconut flavor, especially for ice cream. Any tropical fruit will go with coconut perfectly. I made Coconut Mango Ice Cream using my blender yesterday. It’s so easy and quick. We all tried it after our early afternoon long walk. It came out super creamy and delicious. I drizzled some mango puree over the ice cream to add more fun.
Mango Coconut Ice Cream
This creamy Coconut flavored Mango Ice Cream is a nice treat for a warm spring day.
Servings: 5
Calories: 611kcal
Cost: 6
Equipment
- blender
Ingredients
- 1 cup Heavy Whipping Cream
- 2 cups Frozen mango chunks
- 13.66 oz Coconut milk
- 14 oz Sweetened condensed milk
Instructions
- Add all the ingredients to your blender to blend until the mixture looks very smooth.
- Pour the mixture into containers to freeze overnight
- Take it out of the freezer 5 minutes before serving.
Nutrition
Calories: 611kcal | Carbohydrates: 57g | Protein: 9g | Fat: 41g | Saturated Fat: 30g | Cholesterol: 92mg | Sodium: 130mg | Potassium: 611mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1626IU | Vitamin C: 27mg | Calcium: 278mg | Iron: 3mg
4 ingredients & a blender It’s ready after overnight freeze
Mango puree over the ice cream Or just a couple of frozen mango chunks
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