Ice Cream Social Countdown: Mango and Coconut Ice Cream

Next on the 4th of July Fearless Cooking Club challenge is an ice cream recipe I found from WordPress feature of ten food blogs to follow this summer. The Patterned Plate featured a beautiful picture of this orange, luscious, exotic dessert I wanted to dive into it (it was a hot day). Mango sounded so refreshing.

I  may have bought one mango before in my life and it was hard as a rock.  I have a fear of produce I have failed to use successfully. Lucky for me I when I went into the local grocery store there were cartons of ripe mangos for sale. On the side of the carton was directions on how to cut open a mango. Hurray for me, pictures! Oh the visual learner that I am.

Mango and Coconut Ice Cream from The Patterned Plate

3 to 4 ripe Mangos (to equal 3 cups)

1 ¼ cup of full fat coconut milk

½ cup cream

¾ cup granulated sugar

lime juice to taste

Cut the mango into chunks, macerate with 1/3 of the sugar if still hard and not quite ripe and cook over a low heat. Use a hand blender and puree the mangos.

**See this time I figured out to use the hand blender instead of dumping a big mess in the food processor**

Now add 2/3 of the coconut milk and all the cream; then add a bit of the lime juice and then taste. Then you will be adding a more of the sugar and the coconut milk a little bit at a time; puree and then taste.

Leave the bowl in the refrigerator for a few hours before churning in the ice cream maker. The Patterned Plate author recommends to churn it longer than custard type ice cream. Return it to the freezer to set. Before serving let it set out to soften and then serve.

Top with toasted coconut flakes or mango chunks.

Patty’s Points

1. Absolutely lovely. It was so refreshing to the palate. Do you hear me singing?

2. Best eaten fresh. After several days in the freezer it lost its beautiful essence. DH liked it too.

3. Pretty easy once you figure out how to cut open a mango. The mango must be ripe. If the mango is not ripe The Patterned Plate author recommends macerating it in sugar for several hours and then cooking it on the stove top to soften it.

Next up on the ice cream challenge….hmmmm not sure. I think I would like to try a something with chocolate.  I’ll be searching.

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9 thoughts on “Ice Cream Social Countdown: Mango and Coconut Ice Cream

  1. This one looks so good! Did you have difficulty finding ripe mangoes? Do you have any mango-picking tips? I’ve tried to buy them several times since our visit to Hawaii and so far, nothing has even come close.

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  2. I think I was lucky when I bought my crate of six mangoes, four were totally ripe. I am not an expert but I guess if mangoes are possibly under-ripe then buy them a day or to in advance so they ripen up in time to make the ice cream.

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  3. mangoes are tough. when I buy them they are always different in quality. I was at the store yesterday and they were $1.00 a piece I didn’t check them out this time around but I think the goal is to look for the 3-4 that are the ripest.

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  4. Pingback: ~Coconut Lavender Ice Cream Recipe~ « Pranee's Thai Kitchen

  5. This sounds amazing! I had a (vegan) coconut ice cream from Molly Moons in Seattle today that was great–I think I am going to have to experiment with a coconut-based ice cream!

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  6. I missed going to Molly Moons when I was in the Seattle in June. A couple of blogging friends made it there and said it was scrumptious place to have ice cream

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