Per serving · Approximate values estimated by AI
Thai Coconut Mango Ice Cream
85% authentic · Thai
A tropical and refreshing ice cream made with coconut milk and fresh mangoes, offering a taste of Southeast Asia. This version is typically churned.
Ingredients
- Full-fat coconut milk2 cans (13.5 oz each)
- Granulated sugar1/2 cup
- Ripe mangoes2 cups, peeled and diced
- Lime juice1 tablespoon
- Salt1/4 teaspoon
Steps
- 1
In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved. Do not boil. Remove from heat and let cool slightly.
- 2
Puree about half of the diced mangoes with the lime juice until smooth. Add this puree to the cooled coconut milk mixture.
- 3
Chill the mixture thoroughly in the refrigerator, at least 4 hours or preferably overnight.
- 4
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Add the remaining diced mangoes during the last few minutes of churning.
- 5
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours until firm.
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