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Mango ice cream with coconut sprinkles

Mango ice cream with cardamom-scented coconut sprinkles on the top

Mango ice cream with coconut sprinkles

Name: Mango ice cream with coconut sprinkles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 10
Ingredients: 400ml double cream; 100ml condensed milk; 200ml mango pulp; 2 tbsp milk powder; 100g coconut flakes; 3 tbsp maple syrup; 10 cardamom pods seeds crushed using a pestle and mortar, pods discarded; pinch of sea salt flakes

Helena Busiakiewicz

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 8 mins

plus at least 5 hrs freezing and cooling

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Serve up sunshine in a slice with this fabulous mango ice cream. Top with crispy cardamom-scented coconut, or enjoy as is – it’s delicious either way

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

400ml double cream
100ml condensed milk
200ml mango

pulp
2 tbsp milk powder

For the cardamom-scented coconut sprinkles

100g coconut flakes
3 tbsp maple syrup
10 cardamom pods

seeds crushed using a pestle and mortar, pods discarded
pinch of sea salt flakes

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Nutrition: Per serving (10)

kcal341
fat29g
saturates19g
carbs17g
sugars16g
fibre1g
protein3g
salt0.1g

Method

step 1

Line a 900g loaf tin with baking parchment, leaving some overhanging to help you lift out the ice cream later. Whisk the cream and condensed milk together in a large bowl until well combined. Add the mango pulp and milk powder, then whisk until completely smooth and slightly thickened. Pour into the loaf tin and freeze for at least 5 hrs or overnight until solid. Will keep frozen for up to two months.
step 2

To make the sprinkles, heat the oven to 180C/160C fan/gas 6 and spread the coconut flakes over a baking tray lined with baking parchment. Drizzle over the maple syrup, then season with the crushed cardamom seeds and a generous pinch of sea salt flakes. Mix well using a spatula, then bake for 8 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for a week.
step 3

Take the ice cream out of the freezer 15 mins before serving. Use the baking parchment to lift it out of the tin, then invert onto a serving plate and peel away the parchment. Sprinkle over the coconut, then cut into thick slices to serve.

Recipe from Good Food magazine, June 2023

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