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| Main Ingredients | Mango pulp, Coconut milk |
| Cuisine | Indian |
| Course | Desserts |
| Prep Time | 8-10 hour |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Mango and Coconut Ice Cream
- 1 cup Mango pulp
- 1 cup Coconut milk
- 1 cup Milk powder
- 1 cup Fresh cream
- 1 cup Powdered sugar
- 2-3 tablespoons Coconut slices fried
- to garnish Fresh mint sprigs
Method
- Heat coconut milk in a non-stick pan, add milk powder, mix continuously to avoid lumps and bring the mixture to a boil. Switch off heat, cool and transfer into a bowl.
- Add cream, mango puree and powdered sugar and whisk well.
- Pour the mixture into an air-tight container, add 2-3 tablespoons fried coconut slices and mix. Cover the container and freeze for 6-8 hours or till set.
- Scoop out into individual serving bowls and serve immediately garnished with a fried coconut slice and a mint sprig.
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