Mango Coconut Ice Cream Recipe By Chef Sanjeev Kapoor

The harsh summer heat is upon us and nothing can be better than a bowl of ice cream. This dessert is the doorway to heaven (not literally), and music to the soul. When made with mango and coconut the taste becomes 10x and refreshingly delicious. So, here is a mango coconut ice cream recipe by famous chef Sanjeev Kapoor to satisfy your tastebuds this summer season. 

Image Courtesy: Freepik

Mango Coconut Ice Cream Ingredients

• 2 medium Mangoes ripe
• 1 cup Coconut milk
• 2 teaspoons Lemon juice
• 1 cup Milk
• 3 tablespoons Corn Flour/ corn starch
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 2 tablespoons Coconut scraped
• 2 Egg whites
• 1/2 cup Cream

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Mango Coconut Ice Cream Recipe

Step 1: Peel the mangoes and make a puree of the pulp with the lemon juice. Keep aside. Mix together coconut milk and half the milk in a saucepan. Dissolve the cornstarch in the remaining milk and add sugar and salt. Add this to the coconut milk mixture and cook over low heat, stirring constantly, until a thick custard is formed. Add the scraped coconut.

Step 2: Mix and set aside to cool. Add the mango puree and mix well. Pour into a lidded bowl and place in the freezer until half frozen. Beat the egg whites until soft peaks are formed. Beat the cream. Transfer the mango mixture to another bowl.

Step 3: Add the beaten egg whites and mix until smooth. Fold in the beaten cream and mix well. Freeze this mixture for three hours. Remove from the freezer and beat again till smooth. Return to the freezer until well frozen.

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