THAI COCONUT AND MANGO ICE CREAM

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Thai Coconut and Mango Ice Cream image

Delicate flavor. I have modified a recipe from one of my cookbooks to this. This is excellent served with strawberries, other berries, fresh mango, pineapple and/or bananas.

Provided by Ambervim

Categories     Frozen Desserts

Time 45m

Yield 4 Cups

Number Of Ingredients 5

1 cup coconut milk
1 cup heavy cream
1 cup mango puree (fresh, frozen or canned)
6 tablespoons coconut, shredded (sweet or not, your choice)
1/2 cup powdered sugar (optional, depending on your use)

Steps:

  • Whip the cream, not too stiff.
  • Mash or puree the mango, if it is firm. I can mango and it comes out VERY soft, I did nothing to it, just added with everything else.
  • Add everything else and mix briefly yet thoroughly.
  • Pour into your churn or ice cream maker and freeze.
  • This freezes faster than most ice creams, about 40 minutes or until done.

Nutrition Facts : Calories 635, Fat 42.3, SaturatedFat 32.3, Cholesterol 81.5, Sodium 54.6, Carbohydrate 65.1, Fiber 2.8, Sugar 59.4, Protein 3.3

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