Gluten-Free Mango and Coconut Milk Ice Cream
Dive into the delightful and tropical experience of our Gluten-Free Mango and Coconut Milk Ice Cream, a dessert that combines the luscious sweetness of ripe mangoes with the creamy richness of coconut milk. This recipe not only caters to gluten-free diets but also guarantees a satisfying treat that’s perfect for summer parties, family gatherings, or a cozy night in. With a preparation time of just 20 minutes, and a little patience during the freezing process, you’ll be rewarded with a smooth and creamy ice cream that is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mango | 500 grams |
| Condensed Milk | 200 grams |
| Coconut Milk | 200 ml |
| Mint Leaves (Pudina) | Few sprigs (for garnish) |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Total Fat | 10 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Sugars | 35 g |
| Fiber | 1 g |
| Protein | 3 g |
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes (freezing duration)
- Total Time: 50 minutes
- Servings: 4
Instructions
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Chill the Ingredients: Begin by placing all the ingredients in the refrigerator for a few hours to chill. This step is crucial for achieving a smooth and creamy texture in your ice cream.
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Prepare the Mango Puree: Once the ingredients are chilled, take the ripe mangoes and peel them. Chop the mangoes into small pieces, then transfer them to a food processor. Blend until you achieve a smooth puree, ensuring that no chunks remain.
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Mix the Ingredients: In a large mixing bowl, combine the pureed mango, condensed milk, and coconut milk. Using a hand blender, whisk the mixture at medium speed for a few minutes until it becomes light and creamy in texture. The goal is to incorporate air into the mixture, which will enhance the creaminess of the ice cream.
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Freeze the Mixture: Pour the prepared ice cream mixture into a freezer-safe bowl. Cover the bowl securely with a lid or cling film to prevent ice crystals from forming. Place the bowl in the freezer and allow it to freeze for about 4 to 5 hours, or until it is nearly set.
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Re-beat for Creaminess: After the initial freezing period, remove the ice cream from the freezer. Using a food processor, blend the partially frozen mixture for a few seconds. This process will break down any ice crystals that have formed, resulting in a creamier texture.
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Repeat the Freezing Process: Pour the mixture back into the container and return it to the freezer. To achieve the best texture, repeat the freeze-and-re-beat process two more times, totaling three cycles. Each cycle will make the ice cream smoother and creamier.
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Serve with Style: After the final freeze, your Mango and Coconut Milk Ice Cream will be ready to serve! Before serving, garnish with fresh mint leaves for a pop of color and freshness. For an extra touch, consider adding freshly chopped mangoes and nuts, which will enhance both the flavor and texture, giving you delightful crunches throughout.
Final Thoughts
Enjoy this exquisite gluten-free dessert that bursts with tropical flavors, bringing a taste of the tropics to your table. Whether it’s a warm summer day or a festive occasion, this ice cream is sure to be a hit among family and friends. With its simple ingredients and easy preparation method, this Gluten-Free Mango and Coconut Milk Ice Cream is not just a treat, but a delightful experience that captures the essence of summer in every scoop. Serve it chilled and relish the smiles it brings!
