Mango And Coconut Icecream

Ingredients list for Mango And Coconut Icecream

• 2 medium Mangoes ripe
• 1 cup Coconut milk
• 2 teaspoons Lemon juice
• 1 cup Milk
• 3 tablespoons Cornflour/ corn starch
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 2 tablespoons Coconut scraped
• 2 Egg whites
• 1/2 cup Cream

Method

1. Peel the mangoes and make a puree of the pulp with the lemon juice. Keep aside. Mix together coconut milk and half the milk in a saucepan. Dissolve the cornstarch in the remaining milk and add sugar and salt. Add this to the coconut milk mixture and cook over low heat, stirring constantly, until a thick custard is formed. Add the scraped coconut.
2. Mix and set aside to cool. Add the mango puree and mix well. Pour into a lidded bowl and place in the freezer until half frozen. Beat the egg whites until soft peaks are formed. Beat the cream. Transfer the mango mixture to another bowl.
3. Add the beaten egg whites and mix until smooth. Fold in the beaten cream and mix well. Freeze this mixture for three hours. Remove from the freezer and beat again till smooth. Return to the freezer until well frozen.

Nutrition Info