No-churn mango and coconut ice cream
Chef quote Using tinned mango gives this ice cream its rich flavour. Leftover pulp is delicious to use in smoothies and it freezes well.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 50g desiccated coconut
- 400ml double cream
- 250ml condensed milk
- 200ml mango pulp from a 425g tin
- 1 tbsp icing sugar
- ¼ tsp ground cardamom seeds (from 3 pods)
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