Mango Coconut Ice Cream Recipe

Mango Coconut Ice Cream Recipe

  • 1 1/4 cups canned mango purée
  • 3/4 cup well-stirred canned unsweetened coconut milk
  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 cup whole milk
  • 2 large egg yolks
  • 1/2 cup sugar
  • Special equipment: an instant-read thermometer; an ice cream maker
  1. Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
  2. Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
  3. Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
  4. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
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