In this recipe we’ll make the most delicious and refreshing ice cream you’ve ever had. Using ripe mangoes and coconut milk, with a hint of vanilla to give you a true Caribbean ice cream. Coconut mango ice cream is a hit throughout the Caribbean and it’s very easy to put together for those hot and steamy summer days.
3 large mangoes (about 2 1/2 cups pulp)
1 can condensed milk (sweetened)
2 cups heavy cream
1 cup coconut milk
1 teaspoon vanilla
Notes. I pureed about 2 cups of the mango, then chopped the remaining 1/2 cup to give the ice cream some texture. You can also add some shredded coconut flakes to the mixture for an even more coconut presence. The mangoes must be fully ripe ultimate sweetness and to allow for a smooth puree.
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