Name: Mango and Tender Coconut Ice Cream recipe by Subhasmita Panigrahi at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

Clean and cut the mangoes into small chunks.
Keep all the ingredient including the blender jar(except tender Coconut flesh) in the freezer for at least 30 -45 minutes.
Blend everything in a food processor to make a smooth creamy mixture.
Empty the mixture to a rectangular shallow container. Keep the mixture in the freezer.
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)
Repeat the above process for at least 3-4 times.
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.
Keep the frozen Ice Cream Mixture out side for 5-10 minutes before serving.( It makes it easy to scoop)

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