Wednesday, July 7, 2010

"Put the lime in the coconut, then you'll feel better"

"Now let me get this straight;
You put the lime in the coconut
You drank them both up?" Harry Nilsson (click the link to cue the music)

Yup, you totally got it. 
Lime. Coconut. Oh and throw in some Mango too.

Why? To make ice cream, of course.

This my first time making ice cream. Don't worry, I had some help with more experienced ice cream makers.

The ice cream tasty. It was a little sour, but in a good way. Like a Sour Patch Kid but not as sour.

Why so sour? Maybe it was because....

We skipped step 1 (In a large bowl, combine the cubed mango with 1/3 cup of sugar. Cover and marinate overnight in the refrigerator) because we wanted the ice cream immediately. I guess this why patience is a virtue.

We also used almost ripened mangoes. I think this was a large contributing factor to the sourness. Maybe.

Recipe for Mango Lime Coconut Ice Cream
  • 2 cups peeled and cubed mango
  • 1/3 plus 1/2 cup granulated sugar, plus extra to taste if needed
  • 2 - 2 1/2 tablespoons fresh lime juice (I used 2 1/2)
  • 1 3/4 cups half and half*
  • 1 1/4 cups coconut milk
  • 2 - 3 tablespoons of toasted coconut as garnish, optional
  • Handful of mint sprigs as garnish, optional
1. In a large bowl, combine the cubed mango with 1/3 cup of sugar. Cover and marinate overnight in the refrigerator.

2. The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, stirring occasionally, then remove and cool.

3. Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.

4. In a large bowl, combine the half and half and coconut milk with the remaining 1/2 cup sugar, stirring to dissolve the sugar. Stir in the pureed mango, not beating but stirring gently to mix in. If you like, do a taste test and add more sugar if desired (I added 1 tablespoon).

5. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to manufacturer's directions. If after preparing in the ice cream maker, you find you want a firmer consistency, pack the mango ice cream in a airtight plastic container and place in the freezer for about 2 hours. Remove from freezer 15 minutes before serving.

Garnish with the toasted coconut and mint sprigs if desired.

*The lightest type of cream, half and half is equal parts cream and milk, with a fat content that falls between 10.5 and 18 percent.


  1. Mango...lime...and...coconut! Wow! This ice cream is calling my name.

  2. This looks so refreshing. The perfect recipe for the dog days of summer. Can't wait to give it a try. Thanks Joyce!


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