Indulge in the luscious creamy mango and coconut ice cream – a tantalizing blend of coconut milk, mango pulp, and a hint of Greek yogurt for that extra velvety texture.
The preparation is a breeze, allowing you to choose between fresh ingredients, homemade coconut milk, or the convenience of frozen mango. Adjusting the sweetness is simple, and I’ll walk you through it below.
Why you should try creamy mango and coconut ice cream
1. It is a super dessert recipe with 0 points.
2. Unlike many commercial ice creams laden with cream and sugar, this recipe boasts the goodness of natural fruit pulp. Let’s not overlook the incredible virtues of mango, a tropical gem known for its rich vitamin content and antioxidant properties.
3. Simple and Economical: Beyond its health benefits, this ice cream is a breeze to prepare and won’t break the bank.
4. Experience a flavor revolution with this groundbreaking combination of unexpected tastes.
5. The natural sweetness of mangoes serves as the primary sweetener, making this ice cream a hit even with the little ones.
Serving: Makes about 1 quart (960 ml) ice cream
Serving size: 240 ml
Preparation time: 10 minutes
Total time: 5 hours
Ingredients
- 2 cups (480 grams) mango pulp
- 1 cup (240 grams) low-fat Greek yogurt
- ½ cup (120 grams) coconut milk
- 2 teaspoon Stevia
Instructions for making creamy mango and coconut ice cream
1. In a blender, combine the mango pulp, yogurt, coconut milk, honey or maple syrup, and vanilla extract. Blend until smooth.
2. Pour the mixture into an appropriate mold, and place it in the freezer for approximately 4 hours.
3. After a thorough chill, remove the frozen ice cream mixture from the freezer. Using a fork or a spoon, gently scrape the surface of the mixture, breaking up any large ice crystals that may have formed.
4. Transfer the scraped mixture into your ice cream maker. Follow the manufacturer’s instructions to operate the machine, which typically involves two stages: churning and freezing. The churning stage, which typically takes 15 to 30 minutes, blends the ingredients to achieve a smooth consistency. The freezing stage, which can take 30 to 60 minutes, transforms the mixture into a delightful ice cream.
5. Once the ice cream has reached the desired consistency, remove it from the ice cream maker. For a softer texture, serve immediately. If you prefer a firmer ice cream, place it in the freezer for an additional hour before scooping and savoring.
Variations and substitutions
Tropical Piña Colada Twist: Swap out mango for frozen pineapple cubes to create a rendition that mirrors the famous Piña Colada cocktail. Some argue it’s even better than the original, although the natural sweetness of mango holds a special place in my heart.
Creamier Texture with Coconut Cream: For an extra creamy consistency, substitute coconut cream for coconut milk.
Elevate the experience by adding a sprinkle of shredded coconut to the mix – a simple addition that transforms the ordinary into the extraordinary.
Tips and Tricks Section for making creamy mango and coconut ice cream
Fiber Dilemma: While I personally don’t strain this ice cream, those bothered by mango fibers can opt for a smoother texture by straining the mixture.
Optimal Freezing with Metal Molds: Choose a metal mold for freezing to ensure a superior texture upon serving.
No Ice Cream Maker? No Problem: If an ice cream maker isn’t at your disposal, periodically thaw and scrape the ice cream every hour to prevent the formation of unwanted ice crystals.
In the realm of frozen delights, our Weight Watchers mango and coconut ice cream stands as a testament to the marriage of health-conscious choices and irresistible taste. Unleash your creativity with variations or savor it in its purest form – either way, this tropical treat is sure to transport you to a paradise of flavor.
WW Points
Unsweetened frozen mango chunks 0 points
Plain fat free Greek yogurt 0 points
Unsweetened coconut milk 1 point
Stevia leaf herbal extract 0 points
Related Recipes
Creamy Mango and Coconut Ice Cream
Ingredients
- 2 cups (480 grams) mango pulp
- 1 cup (240 grams) low-fat Greek yogurt
- ½ cup (120 grams) coconut milk
- 2 teaspoon Stevia
Instructions
- In a blender, combine the mango pulp, yogurt, coconut milk, honey or maple syrup, and vanilla extract. Blend until smooth.
- Pour the mixture into an appropriate mold, and place it in the freezer for approximately 4 hours.
- After a thorough chill, remove the frozen ice cream mixture from the freezer. Using a fork or a spoon, gently scrape the surface of the mixture, breaking up any large ice crystals that may have formed.
- Transfer the scraped mixture into your ice cream maker. Follow the manufacturer's instructions to operate the machine, which typically involves two stages: churning and freezing. The churning stage, which typically takes 15 to 30 minutes, blends the ingredients to achieve a smooth consistency. The freezing stage, which can take 30 to 60 minutes, transforms the mixture into a delightful ice cream.
- Once the ice cream has reached the desired consistency, remove it from the ice cream maker. For a softer texture, serve immediately. If you prefer a firmer ice cream, place it in the freezer for an additional hour before scooping and savoring.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
