![Mango Coconut Ice Cream in a cone.](http://theguccha.com/wp-content/uploads/2020/07/DSC_3535.jpg)
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Mango Coconut Ice Cream
Homemade plant-based ice cream that tastes better than store bought and easy to make.
Ingredients
- 2 cups Mango Pulp
- 1 cup Coconut Cream
- 1/2 cup Sugar
- 1 tsp Cardamom Powder
- 1 tbsp Saffron Milk optional
Instructions
- I used Kesar Mango Pulp for this recipe, if you are making pulp from fresh mangoes, then choose very ripe mangoes.
- Peel the skin of mangoes, remove seed and blend to smooth pulp. Strain the pulp once to remove as much fiber as possible.
- Add all ingredients to a blender and blend till everything is well mixed. Transfer to a loaf pan or any container and freeze overnight.
- Next day morning, blend it once again to get smooth texture and freeze for at least 4 hrs.
- Serve on cone or cup with fresh mint as garnish!
Notes
- If ice cream is too hard after freeze, let it sit in refrigerator for 1 hr and serve.
- If you cannot find coconut cream, get full fat coconut milk canned and place in refrigerator overnight, a thick layer will be seen after opening the can and that is coconut cream!
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How do you like it..? let me know in the comments below and don’t forget to follow @theguccha on Instagram & Facebook for live updates and video recipes! Thank you for the support!