Mango, coconut and lime – this tropical trio will make your ice cream an unforgettable treat that will carry with every spoon you to exotic islands. Mix condensed milk with pulp mango, lime and separately whipped milk and coconut mixture cream. Freeze everything in a metal mold and tasty creamy ice cream is ready. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 8-10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. frozen mango pulp, thaw
- 1/3 Art. condensed milk with sugar
- Grated zest and lime juice 1
- 1/4 Art. powdered sugar
- 1/4 tsp coconut extract
- 1 can (150 gr.) Sugar-free coconut cream, chilled
- 1 tbsp. cold cream
Recipes with similar ingredients: mango, condensed milk, lime, icing sugar, coconut extract, coconut cream, cream
Recipe preparation:
- In a large bowl, beat the pulp until smooth. mango, condensed milk, zest and lime juice, powdered sugar and coconut extract.
- Put the hard coconut cream from the can in a separate large a bowl. (Drain; if there is liquid on top of the cream in the jar, then drain it first, and then put the cream.) Break the hard coconut cream into small pieces, then add the heavy cream and beat with a mixer at a moderately high speed until formed strong peaks, 1-2 minutes. (Some may remain in the mixture. small hard slices of coconut cream.)
- Use a silicone spatula to mix about half of the whipped cream in a mixture of mangoes, and then stir in the remaining whipped cream to there are no white stains left in the mixture.
- Transfer the mixture to a 22 x 12 cm bread pan. or in another baking dish with a volume of 2 liters. Cover with plastic film and freeze so that the ice cream hardens for at least 6 hours or at night. Before serving, leave the ice cream for 20 minutes at room temperature.
