DistributorsDesserts · CRESPO KITCHEN
No-Churn Mango Coconut Ice Cream
A creamy frozen dessert with whipped cream and fruit.
15 min approx.8 servingsFresh mango
Plus 6 hours freezing
Ingredients
- 300 g chilled mango purée
- 300 ml cold whipping cream
- 200 g sweetened condensed milk
- 50 g finely shredded coconut
- 1 teaspoon vanilla
Method
- Whip cream to soft peaks.
- Mix mango, condensed milk and vanilla; gently fold in whipped cream.
- Fold in coconut and spoon into a 1½-liter container. Cover and freeze for at least 6 hours.
- Soften outside the freezer for 10 minutes before serving.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: