Mango Coconut Ice Cream

Mango Coconut Ice Cream might be just the dessert you are searching for. One portion of this dish contains around 4g of protein, 20g of fat, and a total of 322 calories. This recipe serves 6. For 80 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 14 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Summer. This recipe from Zagleft requires heavy cream, mangos, milk, and sweetened shredded coconut. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 32%. If you like this recipe, you might also like recipes such as Coconut Mango-Pineapple Sorbet + Ice Cream Maker Giveaway, Mango Chili Ice Cream Best Lick! 2008 Ice Cream Contest Entr, and Vegan Mango Chia seed Mango Coconut Ice Pops.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place all the ingredients into a blender and puree.Pour the mixture into your ice cream maker and process according to your machine's directions. (Mine took about 20 minutes to thicken)During the last five minutes or so of the processing, add in the shredded coconut.Enjoy when it's finished or transfer to a container and freeze for later.If enjoying later, allow the ice cream to sit for about 5 minutes before scooping.

 

Step by step:

1. Place all the ingredients into a blender and puree.

2. Pour the mixture into your ice cream maker and process according to your machine's directions. (Mine took about 20 minutes to thicken)During the last five minutes or so of the processing, add in the shredded coconut.Enjoy when it's finished or transfer to a container and freeze for later.If enjoying later, allow the ice cream to sit for about 5 minutes before scooping.

Nutrition Information:

covered percent of daily need

 

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