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Mango and coconut ice-cream
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Prep Time:
375 minutes
Cook Time:
15 minutes
Total Time:
390 minutes
Make ahead decadent mango coconut ice cream for optimal creaminess.
Ingredients:
  • 2 overripe mangoes, stoned, peeled
  • 55g coconut sugar
  • 600ml thickened cream
  • 400ml can coconut milk
  • 250ml milk
  • 8 Free Range Egg yolks
  • 165g caster sugar
Instructions:
  • In a small saucepan over low heat, melt together mango and coconut sugar until the sugar dissolves and the mango becomes soft. Transfer the mixture to a food processor and blend until smooth. Allow it to cool before using.
  • In a saucepan over gentle heat, blend the cream, coconut milk, and milk. Let it come to a gentle simmer, then remove from heat.
  • In a large bowl, with an electric mixer, beat the egg yolks and caster sugar until thick and pale. Gradually mix in the cream mixture in batches until well combined. Transfer to a clean saucepan and heat over low heat. Stir and cook for 8-10 mins until the custard coats a spoon. Let it cool.
  • Stir in half of the mango mixture to the custard in the pan until well combined. Transfer the mixture to a shallow metal container, cover with foil, and freeze for 3 hours or until firm.
  • Break the ice-cream into chunks using a metal spoon. Blend in a food processor until smooth. Put half of the ice-cream back into the original metal container and mix in half of the remaining mango mixture, swirling gently to create a marble effect. Repeat with the rest of the ice-cream and mango mixture. Cover with foil and freeze for 3 hours until firm.

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