Mango Coconut Ice Cream

[Guest guest]

Mango Coconut Ice Cream

 

 

3 cups coconut milk

1 cup sugar

2 mangoes

2 tablespoons (30 ml) lime juice

2 tablespoons (6 tsp) cornstarch (cornflour) -OR- arrowroot

 

 

1. Mix 1/4 cup of the coconut milk with the 2 tablespoons (6 tsp) of

corn starch and set aside.

 

2. Cut & puree the mangos.

 

3. Combine the pureed mango, remaining coconut milk, sugar, and lime

together in a saucepan and bring to a boil. When the mixture has just

started to boil, take off the heat and immediately stir in the corn

starch/arrowroot slurry. This should immediately cause the liquid to

thicken (not a lot, but a noticeable amount; it will be thicker when

it cools).

 

4. Set the ice cream mixture aside to cool. Freeze overnight.

 

 

Serves 8.