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No-churn mango and coconut ice cream
Serves: 10
Prep time: 10 minsTotal time: 
Recipe photograph by Lauren Mclean
No-churn mango and coconut ice cream
Serves: 10
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
328Kcal
Fat
27gr
Saturates
17gr
Carbs
18gr
Sugars
18gr
Fibre
2gr
Protein
3gr
Salt
0.1gr
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Ingredients
- 50g desiccated coconut
- 400ml double cream
- 250ml condensed milk
- 200ml mango pulp from a 425g tin
- 1 tbsp icing sugar
- ¼ tsp ground cardamom seeds (from 3 pods)
Step by step
Get ahead
Make up to a month ahead; freeze.
- Put the desiccated coconut in a heatproof bowl and cover with boiling water. Cover the bowl and set aside for 30 minutes for the coconut to soften. Drain through a fine sieve, pressing the coconut with the back of a spoon, then set the softened coconut aside; discard the liquid.
- Pour the double cream and condensed milk into a mixing bowl and, using an electric whisk, whisk for 2-3 minutes or until thick.
- Stir in the mango pulp, icing sugar, softened coconut and ground cardamom.
- Transfer to a 2-litre, lidded plastic box and freeze for 6-8 hours or overnight.
- An hour before serving, take out of the freezer and transfer to the fridge; scoop into chilled bowls and serve immediately.
Chef quote
Using tinned mango gives this ice cream its rich flavour. Leftover pulp is delicious to use in smoothies and it freezes well.