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Ice Cream Mango ice cream with coconut milk
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3 cups | coconut milk |
1 c. | sugar |
2 c. | mango chunks, (½ -inch square or smaller) |
2 T. | lime juice |
2 T. | arrowroot |
Mix ¼ cup of the coconut milk with the 2 tablespoons of arrowroot and set aside.
Puree half of the mango chunks.
Combine the pureed mango, remaining coconut milk, sugar,
and lime together in a saucepan and bring to a boil. When
the mixture has just started to boil, take off the heat and
immediately stir in the arrowroot slurry. This should immediately
cause the liquid to thicken (not a lot, but a noticeable amount; it will
be thicker when it cools).
Set the ice cream mixture aside to cool. Freeze according to your
ice cream maker’s instructions. Add mango chunks in the last five minutes of freezing.
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