No Need For An Ice-Cream Machine For This Coconut And Mango Ice-Cream

Buying ice-cream from your local supermarket is a lot faster and easier to do. However, when making your own ice-cream you know what kind of ingredients you are using so you know you are only using fresh and natural ingredients.

Besides the ingredients, this Coconut and Mango Ice-Cream is also made with no ice-cream machine. So you will have quick, delicious refreshing ice-cream whenever you are in the mood.


23 oz (650g) mango puree (about 3 mangoes)
1 1/2 cups (360g) heavy cream (35% fat)
14 oz (397g) sweetened condensed milk
1 cup (240g) coconut cream
1 tsp (5g) coconut extract



1. Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.

2. In a large bowl whip cream until stiff peaks are formed.

3. Add in the condensed milk,coconut cream and coconut extract and mix in gently with a spatula.

4. Pour ⅓ of coconut mixture in a 8 X 12 inch (20x30cm) container.

5. Pour ⅓ of mango puree.

6. Pour ⅓ of coconut mixture

7. Pour ⅓ of mango puree.

8. Pour the last ⅓ coconut mixture.

9. Pour the last ⅓ of mango puree.

10. Use a knife to create swirls.

11. Freeze for 6-8 hours or until set.

12. Before serving let it sit at room temperature for 10 minutes to get to the right consistency.

Source: Home Cooking Adventure