Mango ice cream recipe

 Ingredients: 

. chopped, peeled, and pitted three ripe mangoes

. One 14-ounce can of full-fat coconut milk that has been refrigerated

 

. Half a cup of granulated sugar, or your preferred sweetener

. One tablespoon of lime or lemon juice, optional for a little tang

. A small amount of salt

Instructions:

1. Cool Coconut Milk:

Put the coconut milk can in the fridge for a few hours or overnight. This aids in separating the liquid from the solid coconut cream.

 

2. Mix the mangoes:

Process the chopped mangoes in a food processor or mixer until smooth. You can save aside some of the diced mangoes to stir in later if you would rather have some pieces of mango in your ice cream.

3. Get the coconut cream ready:

Crack open the cooled coconut milk can and remove the solid coconut cream (leaving the liquid behind) into a mixing basin.

 

4. Combine Ingredients:

To the coconut cream, add the sugar, mango puree, and a small amount of salt. Add some lemon or lime juice if you want a little tang. Until the sugar is dissolved, thoroughly mix.

5. Cool Blend:

To ensure complete chilling, cover and place in the refrigerator for a minimum of two hours.

6. Stir the Concoction:

Pour the cold mixture into your ice cream maker and churn it as directed by the manufacturer if you own one. Usually, this takes ten to fifteen minutes.

7.Move and Freeze:

Pour the churned ice cream into a container with a cover. At this step, if you saved the mango pieces, whisk them into the ice cream. To make it hard, cover and freeze for a few hours or overnight.

 

8.Serve:

After the mango ice cream has completely frozen, spoon it into bowls or cones and enjoy!

Take note:

If you do not own an ice cream maker, you can transfer the mixture into a container with a lid, freeze it for a few hours, and then use a whisk or blender to break up the ice crystals in the semi-frozen liquid. For a smoother texture, repeat this procedure several times.

Savor the vegan mango ice cream you created yourself!

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