Mango & Coconut Ice Cream
The perfect summer dessert! Made with fresh mango, coconut milk & a squeeze of lime, this ice cream is super creamy, fruity & delicious.
Servings: 1 Litre
Equipment
- Ice Cream Machine
- Digital Food Probe
- Blender
- Saucepan
- Mixing Bowl
- 1 Litre Tub
Ingredients
Custard Base
- 275 g Coconut Milk See Notes
- 275 g Double Cream
- 120 g Caster Sugar
- 40 g Glucose Syrup
- 55 g Skimmed Milk Powder
- ¼ tsp Fine Sea Salt
- ½ Vanilla Pod Or 2 tsp Vanilla Paste
- 85 g Egg Yolks
Mango Puree
- 300 g Fresh Mango 1 Large Mango - See Notes
- 1 tsp Lime Juice
Instructions
Custard
- Place the coconut milk, double cream, 60 grams of the caster sugar, glucose syrup, milk powder, salt & vanilla into a large saucepan.If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the milk is heating up, place the egg yolks & remaining 60g of caster sugar into a mixing bowl then whisk to combine.
- Once the milk is steaming hot, pour a third of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f. A digital food probe comes in handy here!
- Take the custard off the heat, remove the vanilla pod (if used) then give the custard a quick blitz with a stick blender. Transfer to a bowl, leave to cool to room temperature then chill in the fridge until completely cold.
Mango Puree
- Roughly chop up the mango then place into a blender with the lime juice. Blend until smooth then whisk into the chilled custard.
- Pass the custard into another bowl, through a sieve then cover the surface with a piece of baking parchment. Chill in the fridge overnight.
Churning
- The next day, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
- Transfer the churned ice cream into a 1 litre tub then leave to set in the freezer for at least 4 hours before serving.
Notes
1. Ice Cream Maker – To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Mangoes - For the best flavour, make sure to use mangoes that are super ripe & juicy. For this recipe, you'll need 300 grams of mango flesh, which is roughly equal to 1 large mango or 2 smaller ones. Make sure to weigh the flesh before pureeing. If you have a nutribullet blender, these are perfect for pureeing fruit. A jug blender or stick blender will also work.
3. Glucose Syrup - Glucose syrup is used to make our ice cream easily scoopable. This is available in most supermarkets.
4. Coconut Milk - Make sure to use a full fat coconut milk, to give this ice cream the best texture & flavour.
5. Storage - Homemade ice cream will keep in the freezer for up to 2 weeks.