Let me first congratulate all my Canadian readers on this glorious Canada Day! Next, I’d love to say a few warm words to all my favorite American food bloggers and readers on coming July the 4th. I’m planning on posting one more recipe this week, so I will have another chance to congratulate you, guys.
The only one problem I’ve got, and, believe me, it’s quite a serious one, I’m a horrible speaker. I could occasionally write not a bad piece of writing, coherent and not too boring. But when it comes to speaking, that’s a lottery ticket. If everything is going fine (e.x. I had enough sleep/I’m not half-asleep, I don’t have a migraine, I generally feel fine, I’m not anxious, I’m familiar with the ambience/people/topic), that could work! I could be rather eloquent and hilarious, and my speech would be smooth and nice. That’s why when I had my first job at a museum, I did love talking with our visitors. And, in fact, they really enjoyed my style of narrating. I did screw up sometimes though – when I didn’t have enough sleep or felt out of sorts (see the previous lines).
The truth is, a lot of things in my life depend on my mood. And since I’m often being a moody dude, you know the answer, right?
When it comes to any kind of congratulations, perhaps I’m the most horrible speaker. I may have been preparing for a week or month, but when it’s time to pronounce my polished speech, I will likely produce malarkey.
That’s why I’m not going to say you any warm words, all right? Instead, I’m going to present you this recipe! The recipe is always better the millions of words, isn’t it?
Ice cream! What could be better than a
small large bowl of homemade ice cream, eh? I’ve used this argument for an every other post – such a cheap ploy!:) But it’s so delicious, easy to make and so much better than most ice cream you can buy!
I’ve been making sorbet and ice cream since 2011, and I’ve tried a lot of good combos. This summer I’m planning on making ice cream few times, but apparently I’m going to be concentrated on sorbet. Or something in between, like in this case. How should this be called? It’s not exactly ice cream, but, on the other hand, it’s not sorbet either. Thanks to the creamy coconut milk and mango pulp, it’s…something in between, as I said!
Importantly, it’s easy to make – just mix coconut milk with mango and place in the ice cream maker.
A piece of cake A scoop of ice cream! Sure, you can take fresh mangoes and puree them. Plus, it’s not overloaded with sugar. Mango puree is quite sweet on its own. However, it could be additionally sweetened – check info on a can!
The predominant flavor in this ice cream is mango, with the coconut subtly coming through in the background. If you love to get more distinctive coconut flavor, add a few drops of coconut extract to accentuate it! Feel free to add more lime juice too.
Lastly, the edible flowers are optional, haha!
Have a great week and eat a lot of ice cream. It’s summer. It’s totally appropriate. And I allow too.
Soft, delicious and easy to make Mango Coconut Ice Cream. It's a healthier version too since it doesn't require any cream, eggs or sugar.
- 2,5 cups mango pulp
- 1,5 cups coconut milk
- juice of 2-3 limes, to taste
- coconut extract, optional, few drops
- 1-2 tablespoons powdered sugar, optional
- Mix the mango pulp, coconut milk, lime juice, and coconut extract if using. Try and add the powdered sugar id needed.
- Place the mixture in a cup of your ice cream maker and proceed as recommended in the manual (usually, 20-30 minutes). The ice cream will remain soft.
- Transfer it in a container and place in the fridge to get the needed consistency, for up to 2 hours.
- Decorate as desired and serve.