Mango and Tender Coconut Ice Cream

By Subhasmita Panigrahi  |  8th Jun 2016  |  
5 from 1 review Rate It!
  • Photo of Mango and Tender Coconut Ice Cream by Subhasmita Panigrahi at BetterButter
Mango and Tender Coconut Ice Creamby Subhasmita Panigrahi
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

185

1

Video for key ingredients

    About Mango and Tender Coconut Ice Cream Recipe

    Creamy Mango and Tender coconut Ice Cream without Ice Cream Machine

    Mango and Tender Coconut Ice Cream is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Mango and Tender Coconut Ice Cream is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Mango and Tender Coconut Ice Cream at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Mango and Tender Coconut Ice Cream by Subhasmita Panigrahi in step by step with pictures so you can easily learn how to cook the perfect Mango and Tender Coconut Ice Cream at your home without any difficulties. Mango and Tender Coconut Ice Cream is one of the representative dishes of Indian which you can serve in any special occasions.

    Mango and Tender Coconut Ice Cream

    Ingredients to make 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

    How to make Mango and Tender Coconut Ice Cream

    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)

    Reviews for Mango and Tender Coconut Ice Cream (1)

    lubaina vakharia4 years 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
    Reply

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