Mango Coconut Ice-Cream

You may recall that happy day when my friend Yannick invited Paul and I over for five kinds of ice-cream. Recently, he had us over again for an ice-cream tutorial. We made two kinds: raspberry-apricot and mango-star fruit. I was especially taken by how easy it was compared to making a custard.


Yannick has a really nice page of ice-cream recipes with some neat flavours on his website. But when we made ice-cream with him he had a special formula he starts with. For fruit ice-creams the base formula is to use:
500g of fruit
1 cup cream
1 cup sugar
1 lemon
and then mix it up with maybe adding some extra flavourings. So instead of making a custard, Yannick essentially makes a smoothie. In fact, now that I think of it, probably any thick smoothie can be made into a successful ice-cream.

I used his technique to make this ice-cream. I think I preferred slightly the version we had at his place using cream instead of coconut milk. Both Paul and my friend Karl found the coconut taste very subtle. However, they gave the ice-cream a good review.

Mango Coconut Ice-cream

500g mango (about two mangoes peeled and cut up)
1 cup sugar
1 cup coconut milk
juice from 1/2 a lemon

1. Blend all ingredients together. Taste to check sweetness and acidity. You might prefer to add a little more lemon juice or sugar.
2. Push mixture through a fine mesh sieve. Honestly, this is a pain in the ass, and I don't blame you if you decide to skip this step. But I think it is worth it for the texture - especially since the coconut milk I used had a few wayward flakes of coconut and because mango can have a stringy texture.
3. Freeze in your ice-cream maker according to directions.