Ingredients
- 3 or 4Ripe Mangos
- 2 tspCorn Syrup
- 185 gGlutenous Rice (Cooked)
- 1 canCoconut Milk
- 473 mlHeavy Cream
- 1 canCondensed Milk
- 1/4 cupCorn Syrup
- 1/8 tspCoconut Extract (Optional)
- 1/4 tspSalt
- Dessicated Coconut
- Thick Wooden Sticks
Is it a weird combo? yes. But is it also tasty? YES! These ice creams are perfect for the up and coming summer sun, filled with coconut and mango, the perfect treat to cool you down. This recipe will help you make 6 to 8 individual ice creams and have extra to make a tub to save for later.
Method
Carefully slice in half and scoop out the flesh of 3 or 4 mangos trying to keep the peel in one piece.
Blend the flesh of 2 mangos into a puree with 1 teaspoon of corn syrup, then pour into a small bowl and leave to one side. Dice the rest of the mango and save for later.
In a bowl combine glutenous rice and coconut milk. Microwave and stir until the mix is slightly warm then blend.
In a cold bowl beat whipping cream until stiff peaks. Add in the coconut rice mixture, condensed milk, corn syrup, coconut extract and salt then fold through until blended.
Pour the cream mixture into the mango peel shells, leaving room at the top for extra fillings. Spoon in 2 to 3 teaspoons of the mango puree, then swirl through with a toothpick or a fork.
Stick in a thick wooden stick, add in some mango pieces and sprinkle with dessicated coconut. Then freeze for at least 6 hours.
For the rest of the ice cream mixture, fill up a loaf tin and pour in the rest of the puree. Marble that through, add the other toppings and cover with cling film.
More recipes from Chris Cahill...
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