Gluten-Free Mango and Coconut Milk Ice Cream
Mango and Coconut Milk Ice Cream is a delightful, gluten-free treat that combines the sweet, tropical flavor of ripe mangoes with the rich creaminess of coconut milk. This easy-to-make recipe brings a refreshing burst of flavor, making it an ideal choice for a summer dessert or party treat. The smooth mango puree combined with coconut milk provides a unique fusion of textures and tastes, while the addition of condensed milk gives it just the right amount of sweetness. It’s a perfect choice for anyone looking for a healthy, refreshing, and indulgent dessert that everyone will love!
This creamy mango ice cream is a fantastic choice for those who want to enjoy a homemade dessert without gluten and with the flavors of tropical fruit. With just a few simple ingredients and some patience, you can create a rich, satisfying ice cream that will surely become a favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango (Ripe) | 500 grams |
| Condensed Milk | 200 grams |
| Coconut Milk | 200 ml |
| Mint Leaves (Pudina) | Few sprigs (for garnish) |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
Instructions
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Chill the Ingredients: Begin by placing all your ingredients in the fridge for a few hours to chill. This step ensures that your ice cream base will be cold when blending, which helps the texture.
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Blend the Mangoes: Peel and chop the ripe mangoes into small pieces. Add them to a food processor and blend until smooth, creating a mango puree.
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Combine the Ingredients: Transfer the mango puree into a mixing bowl. Add the condensed milk and coconut milk to the bowl and whisk the mixture using a hand blender on medium speed. Whisk for several minutes until the mixture becomes light and creamy in texture.
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Freeze the Mixture: Pour the smooth ice cream mixture into a freezer-safe bowl. Cover the bowl with a lid or cling film and place it in the freezer. Let it freeze for 4-5 hours or until it is nearly set.
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Break Down Ice Crystals: Once the ice cream is starting to firm up, remove it from the freezer. Place the semi-frozen mixture into the food processor and blend briefly to break down any ice crystals. This step helps to create a creamier texture.
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Repeat the Freeze and Beat Process: Pour the mixture back into the container and return it to the freezer. Repeat the freezing and blending process two more times. This extra freezing and re-blending will result in an even creamier texture.
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Final Freeze: After completing the freeze and beat process three times, your Mango and Coconut Milk Ice Cream is ready to be served. Allow the ice cream to freeze completely before serving.
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Garnish and Serve: When ready to serve, scoop out the ice cream into bowls or cones. Garnish with fresh mint leaves for a refreshing touch. Optionally, you can also add freshly chopped mango pieces or some nuts for added texture and flavor.
Serving Tips
Serve this delightful Mango and Coconut Milk Ice Cream chilled, making it the perfect summer dessert. Itβs great for parties or as a simple treat after a meal. The creamy texture combined with the vibrant flavor of mango and coconut will surely win over your guests and family alike. For an extra burst of flavor and crunch, top with your favorite nuts or fresh fruit.
Enjoy your homemade, gluten-free Mango and Coconut Milk Ice Cream as a refreshing dessert thatβs perfect for summer!
