Chop 1 mango; set aside. Cut remaining 2 mangoes into large chunks.
Recipe
Author
Hy-Vee Test Kitchen
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Description
An ice cream recipe without an ice cream maker? We’ve got you! Try this creamy mango ice cream flavored with dark rum or rum flavoring.
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 3 large ripe mangoes, peeled and pitted | ||
| 1 (14-oz.) can Hy-Vee sweetened condensed milk | ||
| ¼ c. canned unsweetened coconut cream | ||
| 2 tbsp. Cross Keys rum, or rum flavoring | ||
| 2 tbsp. lime zest, plus additional for garnish | ||
| 2 tbsp. fresh lime juice | ||
| 1 ½ c. Hy-Vee heavy whipping cream | ||
| ¾ c. Hy-Vee unsweetened flaked coconut, toasted; plus additional for garnish | ||
| Waffle cones, for serving, optional |
Things To Grab
- Food processor
- Large bowl
- Electric mixer
- 8x8-inch baking dish
Directions
Place the 2 cut-up mangoes in a food processor. Add sweetened condensed milk, coconut cream, rum or rum flavoring, and 2 tablespoons lime zest and lime juice. Cover and process until smooth; set aside.
Place heavy cream in a large bowl. Use an electric mixer to beat cream to soft peaks (tips curl). Gently fold into mango mixture; fold in reserved chopped mango and 3/4 cup toasted coconut.
Spread mixture into an 8x8-inch baking dish. Cover and freeze 8 hours or overnight.
To serve, let stand at room temperature for 45 minutes. Scoop ice cream into cones or bowls. Garnish with additional lime zest and toasted coconut, if desired.
Nutrition facts
Servings
260 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 35mg
- Sodium: 35mg
- Total Carbohydrates: 29g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Seasons June 2021