Coconut Mango Ice Cream with Cardamom

  • Makes: 1 quart servings

When the weather heats up, there’s nothing like a scoop of homemade coconut mango ice cream to cool things off. This recipe is made with real coconut milk, a simple vibrant mango puree, and a generous spoonful of fragrant cardamom. There are a few rounds of chilling time, so be sure to map out your time accordingly.

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1. Slice one mango into large chunks. Place in the bowl of a food processor with honey, lemon juice and 1/4 teaspoon cardamom and process until smooth. Set aside.

2. In a medium saucepan over low heat, heat the milk, coconut milk, heavy cream, sugar, coconut flakes, salt and scraped vanilla bean until hot but not quite boiling, stirring to make sure the sugar dissolves. Add the remaining ground cardamom, turn off the heat and allow the mixture to steep for 10 minutes. Discard the vanilla bean.

3. Stir in the mango puree from step 1.

4. Pour mixture through a fine-mesh sieve into a large bowl, cover and refrigerate until completely cool, at least 4 hours and up to overnight.

5. Freeze in ice cream maker according to manufacturer’s directions. Serve with a spoonful of shredded coconut and diced mango.



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