No Churn Mango, Coconut And Lime Ice Cream
Condensed milk makes homemade ice-cream a doddle as there’s no need to churn it! Try this refreshing and zesty recipe, ideal for those warm summer days.
Ripe mangoes, diced
Juice and zest of 2 limes
Handful toasted coconut flakes
Step 1 of 3
Put the diced mango in a small saucepan with the sugar and lime juice and zest. Cook over a medium heat until the lime juice has reduced slightly and become syrupy, transfer to a bowl and leave to cool.
Step 2 of 3
Place a few spoonfuls of the cooled mango and lime mixture into a bowl to decorate the top of the ice cream. Mix the rest with the condensed milk it should thicken slightly after a few minutes. Beat the cream to soft peaks then add the coconut milk and mango mixture, beat again to soft peaks. Pour the ice cream into a shallow, freezable container, top with the reserved mango and toasted coconut flakes to decorate. Freeze until solid (about 3-4 hours or overnight).
Step 3 of 3
To serve leave at room temperature for 5-10 minutes before serving in ice cream cones!
Once frozen use within one month. Why not serve topped with passion fruit and lychees when in season?
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