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Mango ice cream with coconut milk

Name: Mango ice cream with coconut milk
Prep time: 10 min
Total time: 10 min
Yield: For 4 servings
Ingredients: 2 large Mangos (about 400 g mango pulp), skinned and cut into cubes (can be frozen); 400 ml Rapunzel coconut milk,; 3 tbs Rapunzel coconut palm syrup; 1 tbs fresh squeezed lemon juice; Â½ tsp Rapunzel bourbon vanilla powder; Optional: peppermint leaves to garnish

Seraphine Wilhelm

10 Min.

For 4 servings

Vegan

★ ★ ★ ★ ★

5.0 Rezept bewerten

Info

Perptime 10 Min.
Cooltime 120 Min.

Ingredients

Portions

2 large Mangos (about 400 g mango pulp), skinned and cut into cubes (can be frozen)
400 ml Coconut milk HIH
3 Coconut blossom syrup oder Maple syrup grade A
1 tbs fresh squeezed lemon juice
Bourbon vanilla powder HIH
Optional: peppermint leaves to garnish

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Give all ingredients in a mixer and blend till consistency is smooth. If an ice maker is available follow the manufacturer’s instructions. Is no ice machine available transfer everything into a container and freeze for 30 - 45 minutes till the ice cream is cooled but not completely frozen. Take the ice cream out and mix the ice up again to break up the ice crystals. Put the ice back into the freezer for another 30 minutes and repeat that step a few times. If the ice cream has been frozen for longer time, take the ice cream 15 minutes before serving out for the desired creamy consistency. Serve it with mint leaves.

USED RAPUNZEL PRODUCTS

Coconut milk HIH

Coconut blossom syrup

Maple syrup grade A