This amazing mango and coconut ice cream is the perfect spring and summertime dessert!
I’m so glad I live in a place that has clear seasons. Like, for instance, when spring started earlier this week and we were showered with…SNOW. And now, the sun is shining, a bird is chirping and I’m freezing my balls off because it’s 28 degrees. Dear spring, you’re looking a little bit like your bitchy sister winter and let me tell you, it’s not a good look. Put down the eyeliner and take off those holey jeans. You belong in sundresses, aviators and pastel cardigans.
I don’t mind winter, when it’s, you know, WINTER. In December, I’m all about the cold weather. I stare outside as the snow falls down with a romantic grin on my face. I snuggle up by the crackling fire wearing a large, oversized sweater and fleece lined leggings. I’m all about that shizz. But when it’s late March and technically spring? I’m not all about it. Not one bit.
In fact, in excitement for the impending spring, I unloaded all of my warm weather clothes from the attic and shoved my sweaters, boots and long sleeve shirts in their place. Of course, I did this before the snow storm so I was slightly ill equipped to deal with the cold weather without proper shoes or a coat. And no, I did not dig out said clothes out of principle. When it’s MARCH IT’S SUPPOSED TO BE SEMI-WARM. I’d rather freeze than unpack my stupid sweaters when it’s practically Memorial Day.
This is also why I made coconut ice cream amidst the storm so I could further pretend it’s actually warm outside. Plus, this creamy ice cream tastes exactly like the mango sticky rice I had in Thailand almost every day. Except this is even better because it’s low-carb. Which I did on purpose and NOT because I couldn’t find sticky rice for the life of me.
For some reason people think I’m stubborn and I have no idea why.
Mango and Coconut Ice Cream
Serves about 8. Recipe inspired by All Recipes.
Prep time: 10 minutes
Chill time: About 2+ hours
- 1 mango
- 1 cup 2% milk
- 3 tablespoons light brown sugar
- 14 ounce can light coconut milk
- 3/4 cup light cream
- 1/2 cup sweetened coconut for garnish
- Open the mango and remove the skin from the flesh. Scoop out the flesh and place into a blender. Blend until thick and smooth, about pureed. In same blender, add the milk, brown sugar, coconut milk and light cream. Blend until mixture is thick and creamy. Cover with the top of the blender and chill for about 2 hours.
- Once chilled, pour the mixture into the frozen banister of an ice cream maker. Turn on the ice cream maker and blend until thick and creamy, about 15 minutes. The ice cream will be rather soft, so you may want to place in the freezer to chill more. Serve with sweetened coconut.
Nutritional information per serving (about 1/2 cup)
Fat: 9 grams
Carbohydrates: 9.75 grams
Fiber: >1 gram
Protein: 2.65 grams
Weight Watchers Points: 4