Are you looking for a refreshing, tropical dessert that will make your taste buds dance? Then this mango coconut frozen yoghurt recipe is just what you need. This ice cream is the perfect balance of creamy, fruity, and slightly exotic, making it the perfect to any meal – or as a cooling snack at any time of the day!
In this recipe, I used Pakistani alfonso mangoes. The alfonso mango is often called the ‘king of mangoes,’ known for its rich, sweet flavor and deep orange color. When blended with the slightly sweet, nutty flavor of coconut, you achieve a taste combination that is as unforgettable as it is delicious. And because this recipe contains yogurt instead of cream, this ice cream is lighter and has a slightly tangy twist that really makes the tropical flavors shine through.
This recipe is also incredibly easy to make. Even if you’ve never made ice cream before, you’ll find that the process is straightforward. And when you take your first bite of this heavenly yogurt ice cream, you’ll be glad you decided to try something new.
- 2 alfonso mangoes (or regular, ripe mangoes)
- 2 eggs
- 2-4 tablespoons sugar.
- 1 dl greek yoghurt (10% fat or more)
- 2 dl cocnut cream
- 1 lime (the juice)
Cut the mangoes in half by running a sharp knife through the middle, you'll feel where the edges of the stone are. Then use a small knife to make crosswise and lengthwise cuts in the mango flesh. This will make it easier to cut out the flesh later. Use the small knife to cut the cubes from the mango into a measuring cup or similar. If you have a hand blender, puree the mango, or mash with a fork. Mix together 2 egg yolks and 2-4 tablespoons of sugar in a bowl. Boil a pot of water that fits the size of the bowl approximately, and set the bowl on top. This is only to help dissolve the sugar. While continuously whisking the mixture, let it warm up until you feel and see that the sugar has dissolved. Afterwards, take the mixture off the water bath and continue to whisk until you get a thick egg cream. Use coconut cream (a type with natural coconut fat). Be sure to shake the can well so that the coconut fat and coconut milk mix well. Then mix the mango puree, egg cream, and coconut cream together with the juice of one lime. If you have an ice cream maker, pour the mixture into it and let it run for about 1 hour. If you do not have an ice cream maker, let the bowl stand in the freezer for about 1 hour, before taking it out and mixing it together. You should take out the mixture a few times during the freezing process before serving the ice cream. Bon appetit!"