Mangoes and coconut are like peaches and cream. They just go together.
Time
15 minutes to assemble
INGREDIENTS
1-13.5 oz can Coconut Milk
1-14 oz can sweetened condensed milk
3/4 cup heavy cream
1/2 teaspoon vanilla* extract
1/4 teaspoon coconut extract
1 cup chopped mango
Optional: coconut syrup and chopped mango
*For an extra treat, substitute vanilla extract with seeds from 1/2 vanilla bean.
DIRECTIONS
- Beat Coconut Milk, condensed milk, cream and extracts until well mixed. Stir in mango.
- Pour coconut mixture into ice cream maker and follow manufacturer’s instructions.
- Serve with coconut syrup and mango garnish if desired
Notes
There are many delicious types of mangoes. We prefer the champagne mango, which is smaller, completely yellow when ripe and kidney shaped. It’s usually found next to the rounder shaped green and red mangoes in the produce department of the supermarket. If there are no fresh mangoes in your supermarket, substitute drained canned mangoes.
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