Description
A tropical and creamy ice cream made with ripe mangoes and coconut milk, perfect for a refreshing summer treat.
Ingredients
Units
Scale
- 2 ripe mangoes, peeled and chopped
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1 tbsp lime juice
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- In a blender, combine the chopped mangoes, coconut milk, sugar, lime juice, vanilla extract, and salt.
- Blend until smooth and creamy.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container.
- Freeze for at least 4 hours or until firm.
- Let it sit at room temperature for a few minutes before scooping and serving.
Notes
- Use ripe and sweet mangoes for the best flavor.
- You can substitute sugar with honey or agave syrup for a natural sweetener.
- If you don’t have an ice cream maker, pour the mixture into a container and stir every 30 minutes until set.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
