Creamy Mango and Coconut Ice Cream

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Creamy Mango and Coconut Ice Cream is a tantalizing blend of coconut milk, mango pulp, and a hint of Greek yogurt for that extra velvety texture.

Prep Time10

Freezing Time5

Total Time5

Servings: ml

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.

This ice cream is 0 WW points per serving