Mango Coconut Ice Cream- Easy Ice Cream Recipes
Like most other Asian countries, Thailand integrates a lot of fruit into its national desserts. Mango is of course one of Thailand’s greatest exports. Numerous types of the juicy fruit abound in Thailand. For easy ice cream recipes, you can use any kind of mango, as long as it is ripe and sweet. You don’t need to have a fancy ice cream maker to prepare this incredibly irresistible dessert. All you need is the help of either a blender or food processor and a large container (even plastic Tupperware will work). Mango Coconut Ice Cream comes out as a smooth, rich and refreshing dessert all in one. Deceptively sophisticated in flavor and texture, family and friends who don’t know that you spent all of 10 minutes making it will probably suggest you open an ice cream business after tasting your creation.

Serves 8 to 10
2 medium sized mangoes, peeled, seeded and chopped into large pieces
1 3/4 cups coconut milk
1/4 tsp salt
5 tablespoons sweetened condensed milk
1 teaspoons vanilla essence
1/2 cup half & half


Combine all the ingredients in a food processor or blender and pulse until it’s a smooth consistency. Place the cream in a large container and freeze for 3 to 4 hours.

Take the ice cream out of the freezer and break apart with a fork, mashing vigorously. Spread out evenly and freeze again. Repeat this step once more. This method results in a smooth consistency between ice cream and sorbet, but once it’s completely frozen you’ll have to leave the ice cream at room temperature for 10 to 15 minutes or so to loosen it up and be able to scoop. Another easier option is to use an ice cream maker which will produce the softer consistency of regular ice cream.