Mango Ice Cream {Vegan}
A bright mango-flavoured ice cream that's completely vegan.
Equipment
- Ice Cream Maker
Ingredients
- 1 can mango pulp kesar or alphonso (850 gr)
- 1 can full fat coconut milk
- 2 tbsp Bird's Custard powder
- 1 lime
- 1 tbsp tequila
- pinch salt
- tajin seasoning or Bee Mindful Hot Huniee for garnish
Instructions
- Place the Bird's Custard into a medium saucepan and add the coconut milk. Whisk thoroughly to combine and then turn on the heat to medium. Continue to whisk till the custard comes to a boil and thickens.
- Add the mango pulp and whisk well to combine, again stirring till it comes up to the boil and gets thicker.
- Remove from the heat and pour into a bowl. Zest the lime into the custard mixture, then cut the lime in half and squeeze the juice into the custard as well. Add the tequila and a pinch of salt, and then whisk well to combine.
- Place in the fridge to cool down, about an hour.
- Freeze according to your ice cream maker manufacturer's directions. Mine took about 20 minutes in my Cuisinart.
- Remove from the ice cream maker into a container and place in the freezer to solidify.
- Serve with a sprinkle of tajin or a drizzle of Bee Mindful Hot Hunnie.
Video
@findbex Vegan Mango Ice Cream! 😍 🥭🍨 Let’s goooo! Full recipe link in bio. #vegan #plantbased #icecream #mango #mangoicecream #veganicecream #veganmangoicecream #foodtok #foodblogger ♬ Nice and Easy - Louis Adrien