Mango Coconut Milk Pistachio Ice-Cream
Servings 6 -8
Ingredients
- 3 mangoes approx 900 gm, peeled and chopped
- 1 x 400 ml can full fat coconut milk
- 1/4 cup raw sugar
- A fat pinch cardamom
- 1/2 cup shelled pistachios
Instructions
- Combine the chopped mangoes, coconut milk, sugar and cardamom in a blender, and blitz till smooth.
- Pour into a container and keep in the freezer to set for around two hours.
- Meanwhile, roast the pistachios and allow to cool. Crush them using a rolling pin into chunks.
- Take out the containers and fold in the crushed pistachios. Beat the mixture to break all ice crystals. Keep back into the freezer for another two hours.
- Take out and beat again to break ice crystals. Keep back and repeat again one more time after two hours.
- Keep overnight in the freezer to set completely.
- Before scooping out, leave on the kitchen tabletop for 15 minutes. Scoop out into cups or cones and enjoy!
Notes
I have beaten the mixture only two times, once while folding in the pistachios and then after two hours. If you beat at least four times in two-hour intervals, it would have a smoother texture. Nonetheless, it was fine.
Cardamom is for flavoring. If you don't prefer it, you can use cinnamon or vanilla extract.
Use full fat coconut milk - low fat would definitely not give the same texture.
I have used Badami mangoes. You can use any variety of your choice. But adjust sugar as per sweetness.
Cardamom is for flavoring. If you don't prefer it, you can use cinnamon or vanilla extract.
Use full fat coconut milk - low fat would definitely not give the same texture.
I have used Badami mangoes. You can use any variety of your choice. But adjust sugar as per sweetness.