Mango and Tender Coconut Ice Creamby Subhasmita Panigrahi

  • Mango and Tender Coconut Ice Cream, How to make Mango and Tender Coconut Ice Cream
Mango and Tender Coconut Ice Creamby Subhasmita Panigrahi
  • Prep Time5mins
  • Cook Time10mins
  • Serves6People

Video for key ingredients

  • How to make Coconut Milk

Mango and Tender Coconut Ice Cream


  • 4 Medium sized alphonso mangoes( Should to be ripe and very sweet)
  • 400 ml Coconut Milk ( Look for full fat content)
  • Juice of 1/2 Lemon
  • 1 Cup Fresh Tender Coconut Flesh


  1. Clean and cut the mangoes into small chunks.
  2. Keep all the ingredient including the blender jar(except tender Coconut flesh) in the freezer for at least 30 -45 minutes.
  3. Blend everything in a food processor to make a smooth creamy mixture.
  4. Empty the mixture to a rectangular shallow container. Keep the mixture in the freezer.
  5. After 1 hour when the mixture starts to set around the corner, remove it from the freezer and break the frozen chunks using a hand mixture.(You can also blend the mixture couple of times in the food processor and shift the mixture back to container)
  6. Repeat the above process for at least 3-4 times.
  7. When done with the churning process, Mix in the tender coconut flesh( remove any brown skin from the flesh before mixing). Cover and freeze for at least 6 hours or Overnight.
  8. Keep the frozen Ice Cream Mixture out side for 5-10 minutes before serving.( It makes it easy to scoop)
    comment 2
    lubaina vakharia 8 months ago

    you have not used cow's milk in the ice-cream and w in this we hv to use home made coconut milk or readymade which one gvs better results

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