By Emily 
The Coconut Mango Ice Cream recipe is very easy to prepare, made by using whipped cream and sweetened condensed milk, flavored with coconut and cream, then mixed with mango puree. It’s quick, delicious, refreshing, and much better than store-bought ice cream.
Ingredients
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.
HAN