Coconut Mango Ice Cream recipe is easy to prepare, no eggs are used and is made by using the base of heavy whipped cream and sweetened condensed milk, flavored with coconut extract and cream and then swirled with mango puree. It’s quick, delicious, refreshing, and much much better than store bought ice creams. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/coconut-mango-ice-creamIngredients23 oz (650g) mango puree (about 3 mangoes)1 1/2 cups (360g) heavy cream (35% fat)14 oz (397g) sweetened condensed milk1 cup (240g) coconut cream1 tsp (5g) coconut extract1. Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.2. In a large bowl whip cream until stiff peaks are formed.3. Add in the condensed milk,coconut cream and coconut extract and mix in gently with a spatula.4. Pour ⅓ of coconut mixture in a 8 X 12 inch (20x30cm) container.5. Pour ⅓ of mango puree. 6. Pour ⅓ of coconut mixture7. Pour ⅓ of mango puree. 8. Pour the last ⅓ coconut mixture.9. Pour the last ⅓ of mango puree. 10. Use a knife to create swirls.11. Freeze for 6-8 hours or until set.12. Before serving let it sit at room temperature for 10 minutes to get to the right consistency. Background http://www.audionetwork.com/browse/m/track/after-glow_25363?st=quicksearch&ref=electric%20summerFollow me:FACEBOOK: https://www.facebook.com/homecookingadventureINSTAGRAM: http://instagram.com/homecookingadventurePINTEREST: http://www.pinterest.com/homecookingadv/TikTok: https://www.tiktok.com/@homecookingadventureWEBSITE:http://www.homecookingadventure.com/
