|Mango Coconut Ice Cream|
Apologies it's taken me so long to post this recipe. It's a winner and while most of you may no longer be craving ice cream, I'm sure there are some like me, who always do. There is never a time I would refuse ice cream; two pregnancies have only intensified my deep love for any type of ice cream.
The recipe is super easy; it's from Cooking Light Magazine, June 2011. Basically you make a smoothie then put it in your ice cream maker. Done! And the best bit; it's really pretty healthy but has a creamy consistency thanks to the coconut milk. It also keeps well, without icing up, the way many home made ice creams seem to. My kids both love this ice cream so it's a good all round family pleaser.
Try it out quickly before the snow comes!
Mango Coconut Ice Cream
2 cups cubed and peeled ripe mango
2/3 cup granulated sugar
1 tablespoon lime juice
1 (13.5oz) can light coconut milk
- Place the ingredients in a blender or food processor and blend until smooth
- The pour the "smoothie" mixture into an ice cream maker and freeze following the instructions on your ice cream maker.
- Spoon the ice cream into a freezable container and freeze for at least 2 hours to firm up.